Avacado pesto pasta - my new found favorite. Pasta with all essential healthy ingredients; with no butter, cream or cheese. Avacado gives the much needed creaminess and keeps the pasta moist for long. How good is that!
Yum! Yum! with a piece of grilled fish. Makes a light, refreshing and filling dinner in 20 minutes. Very kid friendly too! My son loved it too and gobbled up the pasta with the grilled fish and finished the plate in no time.
For avacado pesto
1 small sized avocado
Handful of basil leaves
1/2 lemon squeeze
2 garlic cloves
1 tbs olive oil
For pasta
1 cup pasta
1 small sized onion (thinly sliced)
4 cherry tomatoes ( halved)
Pinch of dried Italian herbs
1 tbs balsamic vinegar (optional)
Salt and pepper to taste
Can substitute basil leaves with mint cilantro combo. But basil gives that refreshing Italian flavor. Blanced spinach can also be pureed along. It gives a bright green color to the pesto.
Any variety of pasta can be used. But spiral ones are my favorite. Spaghetti can also be used.
Variety of vegetables like carrot, peas, zuchini, mushroom and even cooked shredded meat can be added to the pasta.
Preparation
Blend the mentioned pesto ingredients until smooth.
Cook pasta according to packet instructions.
While the pasta is getting cooked add thinly sliced onions and halved cherry tomatoes in a bowl. Add pinch of Italian herbs, balsamic vinegar, salt and pepper to taste. Toss to coat well. Set aside.
Drain pasta and add to the onion tomato vinegarettte mixture. Also spoon in the avacado pesto. Mix for the pesto to coat the pasta evenly.
Voila! Ready to be digged in! Dinner ready in just under 10 minutes.
Best served fresh. Too much time outside will make the avacado turn brown and rancid. Refrigerate any leftovers in a good airtight box.
