Green Pasta Panagrattato with Large Shells

Method

1. Heat olive oil in a medium saucepan over medium–high heat. Add onion and cook until lightly softened.
2. Add peas, kale and garlic and cook for 3–4 minutes until kale begins to soften.
3. Pour in vegetable stock and simmer on low for 5 minutes.
4. Meanwhile, cook pasta in salted water according to packet instructions. Drain, reserving ¼ cup of the pasta water.
5. To make the panagrattato, heat garlic-infused olive oil in a small pan over low–medium heat. Add breadcrumbs and lemon zest, stirring regularly for a few minutes until crisp and golden. Season with salt and pepper.
6. Transfer the vegetable mixture to a blender. Add avocado flesh, lemon juice, basil leaves and reserved pasta water, and blend until smooth.
7. Toss the sauce through the cooked pasta.
8. Serve topped with feta, panagrattato and extra basil leaves and enjoy with family and friends.