So simple. Yet so delicious. I love to use Banza pasta because it is gluten-free and made with plant-protein from chickpeas! For a lighter option you can also use zucchini noodles. Pair it with the 2018 Etnico Sauvignon Blanc to bring out the zest of the lemon.

Adapted from Oh She Glows

Ingredients:

2 boxes Banza spiral pasta

2 Tbsp minced garlic

1/2 cup chopped fresh basil

4 Tbsp fresh lemon juice

2 Tbsp olive oil

2 ripe avocados

salt and pepper to taste

Bring a large pot of salted water to a boil. Cook Banza according to package.

Banza comes in all kinds of pasta. Linguine, rotini, spaghetti, penne and even macaroni!

While the pasta cooks make the pesto. In a food processor pulse the garlic and basil. Add the lemon juice, olive oil, avocado and 1-2 tbsp water to thin out. Season with salt and pepper.

Drain and rinse cooked pasta. Add it back to the pot and mix in pesto sauce. Plate and sprinkle with nooch!