A new creamy cold pasta is ready to accompany your warm days. This time we made it with avocado cream, almonds and tomatoes.

In our photo, the vegetables include half-moons of zucchini and 1-inch diagonally cut asparagus spears, and the pasta is vegan herb spaghetti from Pasta Mami. In a large skillet, melt butter over ...

remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact. In a large pot of boiling salted water, cook the pasta until it is al dente, about 10 minutes.