Pasta with Avocado Pesto
Ingredients
- 2 large Hass Avocado|California avocados, peeled and chopped
- 1 Cup loosely packed fresh basil leaves
- 2 garlic cloves
- 1 Tbsp lemon juice
- 1 ½ tsp salt, divided
- ¼ Cup olive oil, divided
- 1 (6-ounce) package fresh baby spinach
- 16 oz bow tie Pasta, cooked
- ½ Cup pine nuts, toasted
- 1 (3-ounce) package goat Cheese, crumbled
Process first 4 ingredients, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor until smooth, stopping to scrape down sides. Set pesto aside.
Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, Pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with Cheese, and serve immediately.
Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, Pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with Cheese, and serve immediately.
This article uses material from the "Pasta with Avocado Pesto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
