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Ingredients 8 ounces whole wheat pasta I used orecchiette 1 pound asparagus tough ends trimmed and cut into 1-inch pieces 1 medium ripe avocado halved and peeled with the pit removed 1 clove garlic peeled cup nonfat plain Greek yogurt cup fresh parsley leaves plus additional for garnish cup fresh basil leaves plus additional for garnish 2 tablespoons fresh lemon juice teaspoon kosher salt plus additional for cooking the pasta teaspoon ground black pepper 1 tablespoon extra-virgin olive oil 4 small green onions thinly sliced (about 1/2 cup) 2 cups fresh arugula 1 cup frozen peas Freshly grated Parmesan optional for serving Instructions Bring a large pot of salted water to a boil
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