Avocado pesto pasta with spinach, pecans and lemon
This Avocado Pesto Pasta is a wholesome dish combining whole-wheat pasta with a creamy avocado-based pesto, fresh spinach, and crunchy pecans. The addition of lemon juice brightens the flavors, making it a nutritious choice for any meal.
Cook time 15 min
Prep time 5 min
Ingredients:
4 oz whole-wheat pasta1 avocado
2 garlic cloves
1 cup spinach
1 oz pecans
1 cup basil leaves
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper
Looking for a healthy yet delicious pasta recipe? This Avocado Pesto Pasta with Spinach, Pecans, and Lemon is a perfect choice. It's packed with flavors and nutrients, making it an ideal meal for any time of the day. Whole-wheat pasta adds a hearty texture while the avocado-based pesto brings a creamy richness. Fresh spinach, basil, and a hint of lemon juice elevate the dish to a new level of freshness.
Instructions:
1. In a large pot, bring water to a rolling boil and add a pinch of salt.
2. Add the whole-wheat pasta to the boiling water and cook according to the package instructions until al dente.
3. Once cooked, drain the pasta and set aside.
1. While the pasta is cooking, cut the avocado in half, remove the pit, and scoop the flesh into a food processor.
2. Peel the garlic cloves and add them to the food processor.
3. Add the spinach, pecans, basil leaves, lemon juice, salt, and black pepper to the food processor as well.
4. Blend all the ingredients until smooth and creamy. If needed, you can add a small amount of water or extra lemon juice to achieve the desired consistency.
1. In a large mixing bowl, combine the cooked pasta and the freshly prepared avocado pesto.
2. Toss the pasta well to ensure it is evenly coated with the pesto sauce.
1. Divide the Avocado Pesto Pasta into serving bowls or plates.
2. Garnish with additional basil leaves or some chopped pecans, if desired.
- Serve immediately and enjoy your healthy and delicious Avocado Pesto Pasta with Spinach, Pecans, and Lemon!
Avocado Pesto Pasta with Spinach, Pecans, and Lemon is not only a visual treat but also a nutritional powerhouse. This recipe is simple enough for a weekday meal yet sophisticated enough for a dinner party. Follow these steps, use fresh ingredients, and you'll have a dish that's sure to impress. Enjoy your meal!
Avocado pesto pasta with spinach, pecans and lemon FAQ:
Cook the whole-wheat pasta according to the package instructions, typically around 8-10 minutes, until it's al dente.
The pesto should be smooth and creamy. If it's too thick, add a small amount of water or extra lemon juice until you reach your desired consistency.
Yes, you can store leftover pasta in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown slightly, but it should still be safe to eat.
You can substitute pecans with other nuts like walnuts or almonds, or use seeds such as sunflower seeds for a nut-free option.
If you don’t have fresh basil, you can use dried basil, but reduce the amount to 1-2 teaspoons, as dried herbs are more concentrated.
Cooking Tips:
- Ensure the avocado is ripe to achieve a creamy texture in the pesto.
- Toast the pecans lightly before adding them to the food processor to enhance their flavor.
- Reserve a cup of pasta water before draining. You can add it to the sauce to make it silkier and help it adhere better to the pasta.
- Use fresh lemon juice for the best flavor. Roll the lemon on the counter before juicing to yield more juice.
- Add extra vegetables like cherry tomatoes or bell peppers for more color and nutrition.
Nutrition Facts
1 ServingsCalories 710kcal
Protein 16g
Carbohydrates 60g
Fiber 22g
Sugar 3.89g
Fat 50g
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