Mango-Avocado Pesto Pasta Salad with Snap Peas, Edamame & Pine Nuts

Directions

1. Cook the rotini in a pot of salted boiling water until al dente, about 8–10 minutes. Drain and set aside.
2. Wash and dry all fresh produce.
3. Peel the mango and dice half of it; place those pieces in a blender and reserve the other half for later.
4. Halve and pit the avocado, scoop the flesh into the blender with the mango.
5. Peel and mince the garlic and strip basil leaves from the stems; add both to the blender.
6. Juice the lime into the blender, then add olive oil and salt along with crushed red pepper. Blend on high until the mango and avocado turn smooth, adding a tablespoon of water at a time if needed for a saucy consistency.
7. Add the grated carrot to a large bowl.
8. Halve the snap peas and add them to the bowl.
9. Trim and thinly slice the green onions and add them to the bowl.
10. Rinse the edamame under hot water to defrost, then drain and add to the bowl.
11. Toss the warm pasta with the mango pesto and the pine nuts, mixing until everything is evenly coated and combined as a salad.