Arugula Avocado Pesto Pasta
This recipe takes about 20 minutes to make, serves 2-4 people, and is filled with healthy fats and fiber! (vegan, dairy-free, gluten-free option)
1 small ripe avocado
3 tbsp freshly squeezed lemon juice
2 cloves garlic
3 tbsp walnuts (sub: pine nuts, sunflower seeds)
1/2 cup fresh basil leaves, packed
2 cups baby arugula leaves, divided
Salt and freshly cracked black pepper, to taste (secret weapon option: add nutritional yeast to taste)
8 oz whole wheat pasta, brown rice pasta (with the bran) or chickpea pasta, any shape (I used penne)
In a food processor or blender, combine avocado, lemon juice, garlic, walnuts, basil, 1 cup of the arugula, salt and pepper (& nutritional yeast). Blend until smooth, adding water as needed to reach your desired consistency.
Meanwhile, prepare pasta according to package directions. Drain.
Stir 3/4 cup pesto (more or less to taste) into hot pasta. Stir in remaining 1 cup arugula.
Serve pasta hot, or refrigerate, covered, until ready to serve cold.
Top with Parmesan cheese (not vegan), or toasted walnuts, if desired.
To add more protein, add cooked protein of choice, such as chicken, fish, shrimp, tofu or beans.
This pesto recipe is good with all sorts of things like pizza, toast, and sandwiches.