Avocado Pesto Pasta
This avocado pesto pasta is a great lunchtime option for the office. I like to prep a batch at the start of the week and take it with me for lunch over a number of days.
A light summer-time dish made with all fresh ingredients and served cold. It’s a refreshing and tasty way to enjoy pasta without the preservatives of store bought pestos.
Avocado Pesto Pasta
A refreshing cold pasta salad made with a fresh homemade avocado pesto dressing. A great lunchtime dish to pack up and take with you.
Ingredients
- 1 Avocado Ripe
- 1 Handfull Basil Leaf Fresh
- 1 Cup Spinach
- 2 Cloves Garlic
- 3 tsp Lemon Juice Fresh
- 1 tbsp Extra Virgin Olive Oil
- Salt & Pepper To taste
- 440 g Dry Wholewheat Fusilli
- 100 g Baby Plum Tomato To Finish
Directions
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Finely chop garlic cloves and add to a blender.
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To the blender add avocado, extra virgin olive oil, lemon juice, basil leaves, spinach. Blend until the mixture becomes a smooth consistency. You may need to add a small amount of water to achieve the desired consistency. Add salt and pepper to taste.
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Cook the fusilli pasta in a pan and boiling water until soft.
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Once the fusilli pasta is cooked, drain and rinse with cold water until the pasta feels cool to touch.
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Transfer the cold pasta to a dish and combine with the avocado pesto dressing from the blender.
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Half the plum tomatoes and arrange on top to decorate.
Macros (per serving)
CARB
36.9PROTEIN
6FAT
9.8CALORIES
259FIBER
7.1This avocado pesto dressing can be used for all sorts of other dishes too, I like to use it on leafy salads and with mezze plates.
Ted Kallmyer (aka Healthy Eater) is an ISSA Certified Specialist in Fitness Nutrition and a Certified Fitness Trainer. He is both
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