This recipe is not the usual pesto pasta recipe. The avocado brings in a very rich and creamy texture to the pesto. And it definitely adds options to make something out of avocado other than guacamole or salads.
You will need:
Pasta:
1/2 pack of 14oz pasta (I used penne)
water
salt
Pesto:
2 avocado scooped out
1/2 cup basil (from my Gardyn)
1/2 cup parsley (from my Gardyn)
1/4 cup cashews (you can use walnuts or pine nuts)
lime juice from 1 small lime
salt per taste
crushed black pepper
3 tbsp nutritional yeast (optional)
1/4 cup olive oil
You could use spinach/cilantro instead of basil and parsley. You could use just basil or just parsley as well.
Veggies for pasta:
2 cups mushrooms sliced
2 cups cherry tomatoes halved
2 cups greens (I used baby spinach)
You could use any other veggies as well. Like broccoli, zucchini, squash, cauliflower.
Fresh herbs (optional):
rosemary (from my Gardyn)
thyme (from my Gardyn)
Seasonings:
garlic powder
onion powder
red chilli flakes
rosemary
thyme
oregano
salt
Method:
Start by boiling water. Add salt to the water. Add pasta to the boiling water and cook for 11 minutes (or per your pasta package instructions). Once that is done, strain the pasta and rinse with cold water. Set it aside.
While pasta is being cooked, you can make your pesto. In a food processor add the ingredients for pesto and grind it into a paste.
Heat up 1 tbsp olive oil in a pan/skillet. Saute mushrooms. Once they turn brown, add in cherry tomatoes and greens. DO NOT overcook the tomatoes and greens. Add the herbs and seasonings. Add the cooked pasta to this. Mix in the pesto.
Serve immediately. If serving later, then refrigerate the pesto. Mix it into the pasta right before serving. This will prevent it from turning brown.
ENJOY!
