Bring Naples to your kitchen by trying our Super Green Pasta Salad! Packed with peas, spinach and avocado. This green pasta salad is a delicious way to enjoy your veggies. Serves: 2 Cook Time: 15 mins Ingredients: 150g Napolina Fusilli, 1.5 tbsp capers, 150g garden peas, 50g baby spinach, ½ large avocado, 4 sprigs basil, plus more for serving, 3 garlic cloves, ½ white onion, 1 lemon, juiced, 2 tbsp greek yoghurt, 50ml Napolina Extra Virgin Olive Oil, 1 tin Napolina chickpeas, Sea salt flakes (to taste), Black pepper (to taste), Parmigiano Reggiano for serving. Preparations: In a blender add the spinach, garden peas, capers, avocado, basil, lemon juice, onion, garlic, greek yoghurt, fresh oregano, olive oil, and sea salt and blitz to a smooth consistency and set aside. Boil the Napolina fusilli pasta in a saucepan of salted water for 12 mins or until al dente then drain. Add the Napolina chickpeas and sauce to the cooked pasta and mix well. Serve with Parmigiano Reggiano, a wedge of lemon and a few fresh basil leaves and enjoy! Want more recipe inspiration? Go to https://napolina.com/recipes/