Avocado Pasta with Asparagus and Peas

INGREDIENTS

8 oz

whole wheat pasta (I used orecchiette)

1 lb

asparagus, tough ends trimmed and cut into 1-inch pieces

medium ripe avocado, halved and peeled with the pit removed

1 clove

garlic, peeled

1/4 cup

nonfat plain Greek yogurt

1/4 cup

fresh parsley leaves, plus additional for garnish

1/4 cup

fresh basil leaves, plus additional for garnish

2 tbsp

fresh lemon juice

1/2 tsp

kosher salt (plus additional for cooking the pasta)

1/4 tsp

black pepper

1 tbsp

extra-virgin olive oil

small green onions, thinly sliced (about 1/2 cup)

2 cups

fresh arugula

1 cup

frozen peas

Freshly grated Parmesan, optional for serving