Ditalini Pasta Salad with Lemony Kale Pesto, Avocado and Chick Peas

Lovely, lemony and light.

Photo Credit: Lorenzo Boni 

Ingredients 
5 tablespoons extra virgin olive oil
1 bunch of kale, stems removed
2 lemons, juiced
4 tablespoons romano cheese, grated
½ clove of garlic
3 ripe avocados, diced
1 can chick peas, drained
Salt and black pepper to taste

Directions 
1. Cook pasta according to directions, drain one minute shorter
2. Drizzle with 1 tablespoon of olive oil and let cool down on a tray
3. Meanwhile, in a blender process in pulses kale with garlic, romano cheese, salt, pepper and lemon juice
4. Add remaining olive oil and keep blending for 30 seconds until smooth
5. In a large bowl combine pesto with diced avocado, pesto and pasta
6. Stir well and serve at room temperature