1 small red bell pepper
1/2 cup snow peas
1/2 Hass avocado (or 1 smaller one)
1/4 cup water
1/2 lemon, juice and zest
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1) Julienne the zucchini and carrot into a medium bowl. Chop pepper and snow peas and toss with the veggie “pasta”.
2) Blend all the sauce ingredients in a food processor or blender until creamy.
3) Add the sauce to the pasta and toss to combine.
4) Serve on a bed of lettuce (optional).
Pasta will keep in the refrigerator for about 3 days, and the avocado will stay green : )
This recipe comes to you from my blog: www.rawlau.com  If you choose to copy and republish, please include this information in your post or publishing.