Ditalini Pasta Salad with Lemony Kale Pesto & Chickpeas

Ditalini Pasta Salad with Lemony Kale Pesto & Chickpeas

Lovely, lemony and light.

Photo Credit: Lorenzo Boni 

1 box Barilla Ditalini pasta
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

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

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