Spring Pea Fusilli with Arugula and Avocado

Spring Pea Fusilli with Arugula and Avocado

Spring pea fusilli with arugula and avocado is a hearty, fresh, and healthy springtime pasta recipe. Made with Colavita organic fusilli.


  • 6 oz arugula, divided
  • juice and zest from 1 lemon
  • 1 ripe avocado, peeled with the pit removed
  • ½ cup shaved parmesan cheese
  • 1 lb Colavita Organic Fusilli
  • 8 oz fresh peas, divided
  • ½ cup coarsely chopped roasted and salted pistachio nuts
  • ½ cup Colavita Extra Virgin Olive Oil, plus more as needed
  • sea salt


  1. First, prepare the pesto. In the bowl of a food processor, combine 3 oz of arugula, the avocado meat, 4 oz of the fresh peas, ¼ cup of the pistachios, ½ cup Colavita Olive Oil, lemon juice and ½ teaspoon sea salt.
  2. Pulse until the mixture is smooth. It should be a very spreadable consistency, so add more Colavita Olive Oil if it seems dry.
  3. Fill a large pasta pot with water and bring to a boil. Add 1 teaspoon sea salt and place the Colavita Organic Fusilli in the water.
  4. Cook just under al dente—about 7 minutes. Drain the pasta, reserving ½ cup of the pasta water in the pot. Mix in 1 tablespoon of Colavita Olive Oil with the pasta so doesn’t stick together.
  5. Return the pasta pot to the stove top over medium-low heat. Add in the pea and avocado pesto and sauté for about 3 minutes. Make sure that the fusilli is well coated with the pesto.
  6. Remove from the heat and mix in the remaining 3 oz of fresh arugula and the 4 oz. fresh peas.
  7. Portion the pasta in four bowls. Garnish with lemon zest, Parmesan shavings and the remaining chopped pistachios. Serve!