Summer- fresh pasta

Vegan
12 OZ whole-grain or chickpea pasta
1 avocado
3tbs tahini
1 lemon, zest and juice
1tbsp olive oil
½ tsp garlic salt
¼ tsp ground black pepper
4 tomatoes diced
¼ lb baby greens, such as arugula
1 large cucumber, cut into ribbons
¼ cup pine nuts
¼ cup packed cilantro leaves and stems.
Cook pasta as directed on package. In food processor, blend avocado, tahini, zest, lemon juice,oil , garlic salt, black pepper , and ¼ cup cold water until smooth.
In a bowl, toss pasta with avocado pesto and tomato.
Arrange baby greens on a platter and top with pasta, cucumber, pine nuts, and cilantro.

Nutritional info: 384 calories per serving, 15g fat, 56g carbs, 11 g fiber, 12g protein, 148mg sodium.