Ingredients

• 375g/13oz pasta
• such as penne or fusilli
• 1 large avocado (or 2 small)
• 2 garlic cloves
• 2 tbsp coconut oil
• melted
• ½ tsp salt
• 1 lemon
• juice and zest
• 6 fresh mint leaves
• 150g/5½oz fresh peas (or frozen and defrosted)
• 1 large red chilli (optional)

Directions

• Cook the pasta according to the packet instructions. Drain and set aside.
• Destone the avocado
• then put the avocado flesh
• garlic
• coconut oil
• salt
• lemon juice
• zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively
• you can put everything in a bowl or pan and use a stick blender.)
• Blend until you get a smooth paste. If you find the mixture is struggling to move
• add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness.
• For a little kick
• I like to take a red chilli and grate it over the top. This is optional
• but worth doing if you like chilli!