Healthy Spinach Pesto Pasta is the lightened up version of classic pesto we know and love. Ditching the basil for spinach and the oil for avocado, but you know it still has plenty of parmesan cheese in it. I always love adding a handful of spinach to my traditional pesto, it’s a way to sneak in those nutrients and no one is the wiser.
Today, our temperature outside reached 40°F! It was downright tropical. So some greenery was necessary to keep hope that Spring is on the horizon. It’s going to snow tomorrow, but a girl can dream. I always start craving health-ish meals around this time of year. I feel like after the holidays and all the heavy winter foods, this kind of dish is essential to my sanity.
This recipe is perfect cold or hot. It’s almost like a pasta salad, toss in crumbled goat cheese, red peppers, green peas, or extra spinach for additional yummy mix ins. The options are endless for this basic recipe.
Healthy Spinach Pesto Pasta
Ingredients
- 1 pound Fusilli Pasta
- 2 cups {Packed} Spinach
- 2 whole Avocados, pitted and skin removed
- 1/2 cup Parmesan Cheese, grated, plus extra for garnish
- 1/2 Lemon, juiced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 cup Cold Water
- 1 package {10 ounces} Cherry Tomatoes, halved, Basil Leaves, chopped for garnish
Directions
- Step 1 Bring a large pot of water to a rolling boil, cook pasta until al dente, about 8 minutes. Drain well.
- Step 2 In a food processor or blender add spinach, avocado, parmesan, lemon juice, kosher salt, ground black pepper, and cold water. Blend until smooth.
- Step 3 Toss together cooked pasta, spinach pesto, and cherry tomatoes. At this point you may chill in the fridge or serve warm. Serve with grated parmesan and chopped basil. Enjoy!
Savor and Enjoy!
