Avocado cilantro pesto pasta recipe

Avocado cilantro pesto pasta

"Mexico meets Italy" This spaghetti with pesto is a beautiful combination of avocado, cilantro, mixture of walnuts and almonds. Broccoli and endamame adds punch of vitamin and protein to this dish.

"Avocado

Yield :- 2-4 servings
Ingredients :-

  • 1 Medium avocado
  • 1 cup of cilantro leaves
  • 2-3 green chillies(use less if want mild spicy)
  • 3 medium garlic cloves(if u r not garlic lover use less)
  • Juice of one small lime
  • 6oz of broccoli florets(about one cup)
  • 3/4 cup of shelled endamame
  • Handful of freshly toasted walnuts/almonds
  • 4 oz of whole wheat pasta(u can use any pasta u like)
  • 1 medium diced roma tomato or some cherry tomatoes.
  • salt to taste

Method :-

1. Boil water with generous amount of salt for pasta,according to package direction.

2. Before adding pasta,boil endamame for 6-7 minutes.Take it out and then boil broccoli for 3-4 minutes.

3. Take the broccoli out and put in cold water to stop further cooking. Now add pasta to the same boiling water and cook al dente.

4. Meanwhile blend avocado,garlic,cilantro,chillies,soaked almonds,half of endamame and salt in a food proccesor until mixture becomes smooth .Use little water about 1-2 Tbsp or 1-2 tsp of extra virgin olive oil to make pesto easier to blend.

5. Mix broccoli,remaining endamame and tomatoes in a bowl with some salt and little black pepper,if needed,now add drained pasta and pesto and toss until well incorporated .Garnish it with chopped walnuts.

  • You can serve it hot or cold
  • Add any greens if you dont like broccoli. Baby spinach will be also good here .
  • I didn't add any cheese in this recipe, so add if you like.

 

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