I love creating new pasta sauces and it's always so much fun to put different vegetables in the blender and see what comes out. I made this green spinach and avocado pesto last time, and I found it so incredibly delicious that I really wanted to share it with you. It is also very quick and easy to prepare. Have fun cooking!
Cook the pasta al dente according to the instructions on the packaging. Once the pasta is cooked, drain in a colander and allow to drain briefly.
Prepare the pesto
Peel and roughly chop the garlic cloves.
Cut the avocado in half, remove the stone and scoop out the flesh with a spoon.
Wash the spinach and pat dry.
Toast the pine nuts (optional). Can also be used unroasted.
Prepare pesto
In a blender or food processor, add the garlic cloves, avocado, spinach, toasted pine nuts, coarse salt, oil, lemon juice and water.
Blend everything into a creamy sauce until there are no more large chunks and the desired consistency is achieved.
If necessary, add more water to achieve the desired consistency.
Mix pasta with pesto
Place the drained pasta in a large bowl and pour the prepared spinach pesto over the pasta.
Mix carefully with a wooden spoon or tongs until the pasta is evenly coated with the pesto.
Add toppings and serve
Arrange the pasta on plates and grate Parmesan over the pasta if desired.
Halve the cherry tomatoes and scatter over the pasta.
Enjoy!
Notes
Notes:- This spinach pesto not only goes well with pasta, but can also be used as a dip for bread or vegetable sticks.- Depending on your personal taste, you can add other spices or herbs to refine the pesto. Let off steam.
Nutrition
Nutrition Facts
Pasta with spinach avocado pesto
Amount per Serving
Calories
1015
% Daily Value*
Fat
57
g
88
%
Saturated Fat
7
g
44
%
Cholesterol
1
mg
0
%
Sodium
105
mg
5
%
Potassium
1298
mg
37
%
Carbohydrates
109
g
36
%
Fiber
13
g
54
%
Sugar
5
g
6
%
Protein
24
g
48
%
Vitamin A
6250
IU
125
%
Vitamin C
29
mg
35
%
Calcium
115
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
