Ingredients
For the Pasta:
- Whole Wheat Pasta : 1.5 cups (cooked as per package instructions)
- Cherry Tomatoes : ½ cup (halved)
- Baby Spinach : ½ cup (optional)
- Olive Oil : 1 tsp
For the Avocado Pesto:
- Ripe Avocado : 1 (peeled and pitted)
- Fresh Basil Leaves : ½ cup
- Garlic : 1 clove
- Lemon Juice : 1 tbsp
- Olive Oil :1 tbsp
- Roasted Nuts (Almonds or Walnuts) : 2 tbsp
- Black Pepper : ½ tsp
- Salt : to taste
- Water : 2-3 tbsp (as needed for consistency)
Preparation
In a blender, combine avocado, basil, garlic, lemon juice, nuts, salt, and pepper.
Add olive oil and blend until smooth, adding water gradually to adjust consistency.
Heat 1 tsp olive oil in a pan and sauté cherry tomatoes for 2 minutes.
Add baby spinach and cook for another minute.
Mix in the cooked pasta and toss with the avocado pesto sauce until well coated.
Garnish with extra basil and crushed nuts.
Serve immediately with a side of fresh salad
Servings: 2
Notes
- Add grilled tofu or boiled chickpeas.
- Replace nuts with sunflower or pumpkin seeds.
- Best consumed fresh as avocado may turn dark.
