Name: Mango-Avocado Pesto Pasta Salad with Snap Peas, Edamame & Pine Nuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 3 medium carrots; 2 ¼ cups edamame; 1 ½ small pkgs fresh basil; 6 cloves garlic; 1 small bunch green onions (scallions); 1 ½ limes; 3 mangoes; ⅓ cup pine nuts; 425 g rotini pasta; 3 (227 g) pkg sugar snap peas; crushed red pepper; extra virgin olive oil; salt

Mango-Avocado Pesto Pasta Salad with Snap Peas, Edamame & Pine NutsMango-Avocado Pesto Pasta Salad with Snap Peas, Edamame & Pine Nuts — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ avocados

3 medium carrots

2 ¼ cups edamame

1 ½ small pkgs fresh basil

6 cloves garlic

1 small bunch green onions (scallions)

1 ½ limes

3 mangoes

⅓ cup pine nuts

425 g rotini pasta

3 (227 g) pkg sugar snap peas

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Peel mangos and slice flesh away from the pits, starting with the flat sides; medium dice and place half in a blender. Place the other half in a large bowl and set aside.

Halve and pit avocados; cut crosswise while still in the skin, scoop out with a spoon, and add to the blender with the mango.

Peel and mince garlic; pick basil leaves off the stems. Add both to the blender.

Juice limes into the blender; add water, oil, salt, and crushed red pepper. Blend on high until mango pesto is very smooth, adding water a few tablespoons at a time, if necessary, to reach a saucy consistency; set aside.

Peel, trim, and coarsely grate carrots; add to the bowl with the mango.

Halve snap peas and add to the bowl.

Trim and thinly slice green onions crosswise; add to the bowl.

Place edamame in the colander and rinse under hot, running water (from the tap) to defrost; drain and add to the bowl.

When the pasta is done, drain and add to the bowl along with the mango pesto and pine nuts; stir to combine the salad.

To serve, divide pasta salad between plates or bowls. Enjoy!

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