30 g fresh basil, chopped, and a few leaves reserved for garnish
200 g fresh ricotta, crumbled.
Salt & freshly ground black pepper
For the Avocado Pesto Mayo
1 small ripe avocado, peeled and stoned
30 ml (2 tbsp) basil pesto
30 ml (2 tbsp) lemon avocado oil or fruity olive oil
30 – 45 ml water
Description
Cook the pasta according to instructions on the packet. Drain, refresh in cold water and transfer to a large bowl. Toss the pasta with the avocado, chickpeas, cannellini beans, basil and ricotta. Season with salt and freshly ground pepper.
To make the Avocado Pesto Mayo; combine one small avocado, with the remaining ingredients in a food processor and blend to combine, adding the water a little at a time until the dressing is a smooth pourable consistency.
Serve the salad drizzled with the dressing and garnished with fresh basil leaves.
