Servings: 6 servings 3 oz fresh baby spinach, (4 cups lightly packed) 4 Tbsp lemon juice, from 1 large lemon 1 garlic clove, sliced 3 avocados (medium), 2 for dressing, 1 for salad 12 oz rotini pasta 1 cup frozen sweet peas, (half of a 10 oz bag of Bird's Eye) 1 cup frozen corn, (half of a 10 oz bag Bird's Eye ) 2 cups baby tomatoes, halved 1 tsp sea salt , or to taste 1/4 tsp black pepper, or to taste
Cook pasta according to package instructions - I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 min.
About 4 min before pasta is done cooking, add frozen peas and corn and cook 4 min until veggies are crisp tender.
Rinse under running cold water to chill pasta. Drain well and transfer to large mixing bowl. In a food processor or blender, combine half of the spinach, 2 quartered avocados,
Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse until blended then add remaining spinach and blend until creamy and smooth.
Add avocado dressing to pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss salad together until evenly coated. Season to taste with more salt and black pepper.