After having an abundance of leftover avocados from the Superbowl I decided to be inspired and make as many recipes with them as possible.
In a blender or food processor add the avocado, spinach, basil, lemon juice, garlic, mozzarella and kosher salt. Pulse until nicely minced and then slowly drizzle in the olive oil until mixture is completely blended and smooth. Set aside.
Cook the pasta according to package instructions. When done, drain the water off of the pasta then toss the avocado mixture with the spaghetti.
You can eat just as is or garnish with grape tomatoes, grated Parmesan and fresh cracked black pepper. Serve and enjoy as a side dish or the main course. No matter how you serve it, you won’t be disappointed!
You must be logged in to post a review.
This is amazing! It’s light but thick and hearty, and I love that the pesto is a bit healthier with the spinach/avocado. I used whole wheat linguini, and the pairing of the whole wheat and veggies was really good. My husband loved it and my 2-year-old daughter even liked it! This will definitely be added to the rotation. Thanks for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.