Take-In Thursday ~ Avocado Pesto

Today’s recipe was inspired by a recipe that one of our clients recommended. We thought we would try it. We made a few minor adjustments and now would like to share it with you. Pesto is very popular during the summer and adding avocados creates a different twist on the sauce. Try it out and see what you think. If you are interested in learning more about the nutrients in avocados, click on this link for more information: http://www.avocadocentral.com/nutrition/avocado-nutrition-health-facts-label

Avocado-Pesto Pasta

serves 4 - 6 people

Ingredients:

1 # whole wheat farfalle pasta

3 cloves of garlic

3 Tablespoon olive oil

1 bunch basil leaves

½ cup pine nuts

2 avocados, peeled & pitted

3 Tablespoon lemon juice, freshly squeezed

1 cup cherry tomatoes, halved

3 cup baby spinach leaves

salt & pepper to taste

Directions:

1. Place a large pot of water over medium-high heat and bring to a boil. Once water boils, add pasta and cook for about 13 minutes or until pasta is al dente.

2. Meanwhile add garlic, oil, basil, pine nuts, avocados, lemon juice, salt and pepper into a food processor and blend until smooth.

3. Once pasta is cooked, drain and place back into the large pot. Add pesto, spinach and cherries tomatoes to the pasta and stir until everything is evenly distributed.

4. Serve immediately.

We hope you enjoy this dish. Happy cooking!

Get Fit For It,

D & K

Photos from:

http://chefchloe.com/media/k2/items/cache/954fb0ebf1d84fb921bfb0b6e045d57f_L.jpg