ARTICHOKE PESTO PASTA SALAD

SERVES 4 TO 6 SERVINGS

1 lb. (454g / 16oz) orecchiette (or gluten-free pasta)

1 (397g / 14 oz.) can artichoke hearts, drained (can also use marinated or frozen and thawed)

1 cup packed fresh Italian parsley

3/4 cup walnuts

1 garlic clove

1 tbsp. lemon juice

1 1/4 tsp. sea salt

1 tsp. freshly ground black pepper

1/2 cup olive oil

1/2 cup water

NUTRITIONAL VALUES

Calories: 664kcal
Fat: 33g (3.6g S.Fat)
Carbs: 81g
Protein: 16.8g
Sugar: 4.3g
Sodium: 545mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook orecchiette according to package directions.

Return to the pot after draining and rinsing with cold water.

Artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water in a food processor until combined. Don't overprocess the sauce; it should still have some texture.

Toss pasta with sauce and season with salt and pepper to taste.

AVOCADO CAPRESE PASTA SALAD

SERVES 4 TO 6 PORTIONS

1 oz. (30g) whole wheat fusilli (or gluten-free pasta)

2 tbsp. olive oil, plus more as needed

2 tbsp. lemon juice

2 garlic cloves, minced

2 tsp. sea salt

1/2 tsp. crushed red pepper

2 cups cherry tomatoes, halved

1 cup basil, cut into chiffonade

2 ripe avocados, cut into small cubes

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 251kcal
Fat: 21.7g (4.2g S.Fat)
Carbs: 14.7g
Protein: 3.2g
Sugar: 2.7g
Sodium: 760mg

METHOD

Bring a large pot of salted water to a boil over high heat. Cook fusilli according to package directions. Return to the pot after draining and rinsing with cold water. Set aside the noodles after tossing them with the oil.

Combine the lemon juice, garlic, salt, red pepper, tomatoes, basil, and avocado in a mixing bowl. Season with black pepper to taste. Wearing gloves, toss the noodles with your hands, slightly mashing the avocado with your fingers. Drizzle in more oil as needed, and season with salt and pepper to taste.