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PASTA WITH AVOCADO PESTO
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  • Cook Time

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Ingredients

  • 2.000 2
    large California avocados, peeled and chopped
  • 1.000 1 cup
    loosely packed fresh basil leaves
  • 2.000 2
    garlic cloves
  • 1.000 1 Tbsp.
    lemon juice
  • 1.500 1 ½ tsp.
    salt, divided
  • 0.250 ¼ cup
    olive oil, divided
  • 1.000 1
    (6-ounce) package fresh baby spinach
  • 16.000 16 oz.
    bow tie pasta, cooked
  • 0.500 ½ cup
    pine nuts, toasted
  • 1.000 1
    (3-ounce) package goat cheese, crumbled

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Instructions

  1. Process first 4 ingredients, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor until smooth, stopping to scrape down sides. Set pesto aside.
  2. Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with cheese, and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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