The marriage between a pasta and a chunky guacamole... with a nice fresh twist of mint.
2 cups uncooked gluten-free quinoa pasta
2 medium avocados, chopped
1 shallot, minced
15-20 grape tomatoes, halved
15 spearmint leaves and 5 extra ones, all julienned and separated
5-6 sprigs of flat-leaf parsley, chopped
The juice of 1 lime
3 large handfuls arugula
Extra Virgin Olive Oil
1.Cook by boiling your desired pasta in salty water according to the package directions… I used quinoa pasta.
2.While the water boils and past cooks, prepare the avocado mixture – in a bowl mix together the avocados, shallot, lime juice, tomatoes, parsley, 15 spearmint leaves. Season with olive oil, salt and pepper and toss well to combine the flavors
When the pasta is fully cooked, drain it well and add to the bowl where the avocados and tomatoes have been marinating. Toss well to combine. Add the arugula leaves, a light sprinkle of garlic salt and extra spearmint leaves and toss one final time to combine and for the arugula to wilt a bit.