PESTO PASTA WITH SPINACH AND AVOCADO RECIPE

This was super yummy! Even better because it was pretty healthy! I didn’t follow the amounts to the T because I have a small food processor and I had tons of spinach so I just eyeballed most of it and seasoned to taste. Served it with pre made chicken pesto tortellini. This was awesome and after my husband ate it I told him there was tofu in it and he could’t beleive it. I thought for sure you could taste it but you couldn’t. Perfect healthy pesto!

I LOVE THIS RECIPE. my roommates were laughing at me as I tried to blend the tofu in a magic bullet but then they were grateful when I presented them with a delicious dish. My sister was shocked when I told her she had eaten spinach AND tofu!! This beats any pesto cream sauce out there.


PESTO PASTA WITH SPINACH AND AVOCADO RECIPE

INGREDIENTS

12 ounces of fusilli pasta
Salt
2 cups packed (about 2 1/2 ounces) chopped fresh baby spinach leaves
6 to 8 Tbsp prepared basil pesto
1 to 2 Tbsp red wine vinegar
1/2 teaspoon freshly ground black pepper (more or less to taste)
1/2 cup peas (defrosted if frozen)
1 whole ripe (but not overly ripe) avocado, peeled and chopped

INSTRUCTIONS
  • Bring a large pot of salted water (3 quarts water, a tablespoon of salt) to a rolling boil. Add the dry pasta to the boiling water, stirring occasionally  to keep it from sticking to the bottom of the pot. Cook in rapidly boiling water until al dente, cooked through, but still a bit firm to the bite. The amount of time will depend on your package of pasta, anywhere from 8 to 12 minutes.
  • Place the chopped spinach at the bottom of a large bowl. When the pasta is done, scoop out about a half cup of the pasta cooking water and set aside. Drain the pasta and put the hot drained pasta on top of the chopped spinach in the bowl. Toss to mix. The heat of the pasta will help wilt the spinach leaves.
  • Stir in the pesto, so that the pasta is well coated. Add in a little of the pasta cooking water you set aside to loosen the pasta a bit. Sprinkle in 1 tablespoon of the red wine vinegar, a half teaspoon of salt, and a half teaspoon of black pepper.
  • Stir in the peas, and gently fold in the chopped avocado. Taste and add more salt, vinegar, and or pepper if needed.