Avocado Spinach Pesto Pasta is fresh, savory, delicious, and so easy to make. A semi-healthy sauce to coat your pasta in and still feel comforted.
Have you ever bought the big Costco bag of avocados and thought to yourself, “I can eat all these, I’m going to be healthy all week and eat all these avocados”. Then they sit on your kitchen counter all week until they’re to the point of over ripening. Yep, been there, which leads me to the overload of avocado recipes flooding my blog lately. Sorry, not sorry.
We are hustling to use up all these damn avocados before they go bad. I think I’ve had an avocado for 6 straight meals now. So far I’ve made Avocado Toast, Ahi Tuna Stuffed Avocados, Avocado Eggs Benedict, Avocado Chicken Salad, and The ‘BABE’ Sandwich {Brie, Avocado, Bacon, and a Fried Egg}. It’s like the Bubba Gumps of avocados in my house hold. If I see another avocado again it’ll be too soon. Well, that is until I go buy another big bag of avocados from Costco, because I never learn.
But seriously, who doesn’t love avocados? I believe, like eggs, avocado can go on everything. I do love having avocados handy to make a quick guacamole, avocado toast in the morning, creamy green goddess dressing or even adding it in my protein smoothies.
It’s all fun and games though until you cut into a nasty, over ripe avocado.
When buying avocados look for firm dark colored flesh and if you pop the stem off the top and it’s green on the inside, it’s good to buy. I also keep my avocados in the fridge instead of leaving it out on the counter, I find that it ripens much slower and allows me to use the avocados on my terms. I’m taking the avocados power away.
This was by far my favorite recipe to make with avocado. Such a simple and healthy way to change up pesto.
Avocado Spinach Pesto Pasta
Ingredients
- 1 pound Whole Wheat Thin Spaghetti, cooked according to directions on the package
- 2 whole Avocados, pitted and skin removed
- 2 cups Baby Spinach
- 1/2 cup Basil Leaves, plus extra chopped for garnish
- 1 whole Lemon, juiced
- 1 clove Garlic, skin removed
- 1 cup Parmesan Cheese, grated, plus extra for serving
- 1 teaspoon Kosher Salt
- 2 tablespoons Cold Water
- 1/3 cup Extra Virgin Olive Oil
- 2 cups Assorted Cherry and Grape Tomatoes
- Fresh Cracked Black Pepper, for garnish
Directions
- Step 1 Cook pasta according to package directions, drain well and set aside to cool slightly while you prepare your sauce.
- Step 2 In a blender or food processor add the avocado, spinach, basil, lemon juice, garlic, parmesan cheese, kosher salt, water, and olive oil. Puree mixture until completely blended and smooth, add more water if the sauce is too thick.
- Step 3 Add avocado mixture to a big serving bowl and use tongs to toss cooked pasta until evenly coated with the sauce. Top with chopped basil, tomatoes, extra grated parmesan and fresh cracked black pepper. Serve immediately and enjoy!
Savor and Enjoy!
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