We’ve all been told we need to eat our greens and I can’t think of a better way to do that than with this creamy green pesto pasta. The majority of the olive oil and the fatty (and expensive!!) pine nuts are substituted out for luscious, rich avocado. Tossing in a melange of steamed frozen vegetables and canned roasted red peppers recalls the wonderful fresh flavors of summer, even if there is a foot of snow on your doorstep.
1 pound whole wheat pasta
2 ripe avocados
2 tablespoons lemon juice
3 large cloves garlic
3/4 cup fresh basil leaves
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
Vegetable mix in’s: (optional)
1 cup frozen peas, thawed
1/2 cup sliced cherry tomatoes
1/2 cup chopped roasted red peppers
1/2 cup frozen broccoli, steamed
- Bring a large pot of salted water to boil. Add the pasta and cook according to the package instructions.
- While the pasta boils throw the avocado, lemon juice, garlic, basil leaves, salt, and pepper in a food processor or blender. Blend until smooth.
- Once the pasta is ready drain it and return it to the pot. Add in the avocado mixture and stir to mix. Drizzle in the olive oil and add the vegetable mix in’s. Stir to combine and serve immediately, topped with additional basil if so desired.