AKTSummer Challenge DAY 17: Green Pasta



1 avocado, 2 garlic cloves, 4 sprigs fresh basil, 3 sprigs fresh parsley,

2 Tbs. extra virgin olive oil, 1 cup frozen green peas, 1 zucchini, himalayan pink

salt, to taste, Black pepper, to taste, 1/2 cup walnuts, chopped.

1) Make the pesto by placing avocados, garlic, basil and parsley

leaves, and extra virgin olive oil into food processor. Process until smooth and

creamy. Add salt and pepper to taste. 2) Place frozen peas in a bowl filled with hot

water and let it sit for 1-2 mn. 3) Use a vegetable peeler or spiralizer to make

zucchini pasta. 4) Transfer the pasta into a large bowl, drizzle with extra virgin olive

oil, sprinkle with a little salt, and very gently lift and toss the zucchini strands to

coat. 5) Place a portion of pasta on a serving plate, and top with avocado pesto and


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