Cook the red lentil pasta in lightly salted water according to the packet instructions. Just before draining, save a little of the pasta water.
Pour hot water over the peas in a sieve until they've defrosted and keep their green colour.
Mash the avocado in a large bowl with a fork. Finely chop the garlic, chop the mint and stir both into the avocado with the peas.
Add the lemon juice and olive oil to the avocado mixture. Season to taste with sea salt and black pepper.
Add the hot lentil pasta straight to the sauce and mix everything gently. If needed, stir in a little pasta water until the texture is creamy.
Serve immediately, warm or lukewarm. Finish with a few extra mint leaves and a little black pepper if you like.
Good to know
This pasta is on the table in a few minutes and still feels special. Creamy, fresh and pleasantly filling. On warm days, I really like it lukewarm too.
Swaps
Mint → basil (also provides aromatic plant compounds). Peas → edamame (usually a little more protein and fibre). Olive oil → avocado oil (mild, mostly unsaturated fat). Lemon juice → lime juice (similar acidity, also provides vitamin C).
Allergens
The recipe is naturally gluten-free if the lentil pasta is labelled accordingly. Garlic may not agree with sensitive people, season mildly for children, and during pregnancy the ingredients are unremarkable with good kitchen hygiene.
