Monday: Avocado “Pesto” Pasta

Scaled for 4 portions · 3 steps

115–225 gbrown rice or soba noodles, (or any pasta/noodles of choice*)0.75 cuptightly packed arugula**0.25 cupwater, (plus more as needed to thin the sauce)1–1.5 tbsplemon juice1 clovesmall garlic1/2of large ripe avocado0.5 tspkosher salt, (more to taste)—Black pepper to taste2–3 tspextra virgin olive oil ((optional but recommended; omit if oil-free))0.5–1 cupchickpeas ((depends on your appetite))1 small handfultomatoes: cherry tomatoes, (halved (or, regular tomatoes, chopped))1 small handfularugula or thinly sliced kale ((optional))

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