Ingredients
Kosher salt
8 oz. elbow macaroni
3 c. packed fresh spinach
1 c. frozen green peas or edamame, defrosted and drained
2 Persain cucumbers, quartered lengthwise and chopped
1/2 c. freshly chopped herbs, such as parsley, basil, or cilantro
2 jalapenos, thinly sliced into rounds
3 tbsp. capers, drained
2 tsp. lemon zest
1/4 c. toasted hulled pumpkin seeds
1 avocado, cubed
Freshly ground black pepper
Crushed red pepper flakes
3 tbsp. Lemon juice
1/2 medium shallot, minced
1 tsp. agave nectar
1/3 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a large pot of salted boiling water, cook pasta until al dente. Drain pasta in a colander, then run under cold water to stop cooking and rinse off starches. Set aside to drain while you make the dressing.Step 2Make dressing: in a medium bowl, whisk together lemon juice, shallot, and agave. Whisking constantly, slowly drizzle in olive oil until mixture is emulsified. Season with salt and pepper.Step 3In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos, capers, and lemon zest. Toss for 1 to 2 minutes, until spinach has reduced in volume and becomes slightly wilted. Add avocado and pumpkin seeds and toss gently until just combined. Season to taste with salt, pepper, and crushed red pepper flakes.
Made this? Let us know how it went in the comment section below! Want more vegan recipes? Check out our new vegan dinners cookbook!
