Avocado Pesto Pasta

I love summer. Mostly because I no longer have to throw on five layers of thinsulate before I leave the house, but also because of what's growing in my garden. Fresh basil, cilantro, dill, mint and rosemary, to name a few, all herbs I use regularly and love having right outside my back door.

Say hello to my gigantic galvanized tub of herbs. Josh decided to throw in a bunch of cilantro and dill seeds to see what would happen and voila!

On to the recipe at hand...

Chalk full of fresh ingredients, this Avocado Pesto Pasta is creamy, bold, and oh so flavorful.

Fresh basil, garlic, lemon juice, pine nuts, olive oil, and delicious avocado...Check out the goose! These adorable measuring cups were given to me as a gift from my good friend Danika. They always make me smile...

Preparing this dish is a breeze. Simply combine the ingredients in a food processor and toss with freshly cooked pasta and you're ready to go.

Look at that COLOR! Also, look at my food processor...Although it does just fine for this job, it's a little small for some of my larger jobs, like when I make a gigantic batch of "grawnola." If anyone wants to buy me a larger one, feel free, but I may need a more spacious kitchen to store it in...Like this one...



I wanted to add a little more depth and flavor so I opted to add some sundried tomatoes to top off the dish. To rehydrate sundried tomatoes, simply place in a bowl with hot water and let sit for about 20 minutes.

My favorite antique pyrex bowls that I inherited from my Grandma...I used to have a complete set until Josh accidentally broke one. That day is now referred to as "Doomsday 2007."


Keep in mind, the quinoa spaghetti is not only a fantastic carbohydrate, but it is also an excellent source of protein, calcium and iron, a good source of vitamin E and several of the B vitamins. And last but not least, it contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

Finally, the finished product....



Eat Healthy, Stay Happy!

~j

Avocado Pesto Pasta
Serves 6
Recipe by Chloe Coscarelli compliments VegNews.com
Ingredients:
1 pound or 2 packages Quinoa Spaghetti (You can also use other pasta such as linguini, fetuccini or spirals)
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.