Avocado Pesto Pasta from Chloe’s Kitchen

Also found on her website: http://chefchloe.com/entrees/avocado-pesto-pasta.html

I made this pasta recipe various times this past summer. It’s super easy to prepare, it’s delicious, and it stores well.

STEP ONE: Cook pasta. I only had penne on hand, but I’ve used farfalle and rotini before. I like to add peas to my pesto; I add them when the pasta is done boiling so they don’t overcook.

STEP TWO: Prepare sauce. I have substituted the pine nuts with almonds  ‘cos they’re cheaper. I also don’t add the olive oil anymore. I’m not totally fat free, but avocado, almonds, and olive oil just seems overindulgent. I don’t have a Vitamix, so if you have a crappy blender, I recommend blending in stages. 

 

STEP THREE: Combine pasta and sauce. The pesto pasta taste great cold and at room temperature. When packing for work, make sure to store in an air tight container because it will brown a bit. I top off my pasta with sautéed cherry tomatoes and some nutritional yeast.

Overall, this recipe is a great option for a quick dinner and an excellent lunch option for the office. Just make sure to pack a small salad to sneak in some leafy greens.