Creamy Avocado-Kale Pasta - Forks Over Knives

Ingredients

• 12 oz. dried chickpea rotini pasta
• 8 oz. fresh thin asparagus, cut into 1-inch lengths
• 2 cups grape tomatoes, halved
• 1 cup baby kale
• 1 medium avocado, halved, seeded, and peeled
• 1 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, chopped
• ¼ teaspoon Aleppo pepper or crushed red pepper
• Sea salt, to taste
• Chopped fresh dill
• Lemon wedges