Instructions

• Cook pasta according to package directions. Drain, reserving 1 cup of pasta cooking water.
• In large skillet, sauté asparagus and tomatoes over medium heat, adding splash of cold water as needed to prevent sticking.
• In blender, combine avocado, lemon zest, lemon juice, garlic, and some reserved pasta water. Blend until smooth, adding more water if needed for creamy consistency.
• Toss pasta with avocado sauce and red pepper flakes, then mix in sautéed vegetables. Adjust seasoning to taste with salt. Serve pasta topped with fresh dill.