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Avocado Pesto Pasta
The perfect weeknight dinner doesn’t exist…oh wait, this Avocado Pesto Pasta does. Save this recipe for the next time your avocados get ripe!
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients
1 pound pasta of choice (we used rigatoni)
½ cup Califia Farms Organic Almondmilk
1 avocado
1 handful of basil
1 handful of spinach
Juice of 1 lemon
1/4 cup sunflower seeds
2 garlic cloves
1/4 cup pasta water, adjust as needed
Red chili flakes, salt, and pepper to taste
Directions
01
In a blender, combine Organic Almondmilk, avocado, basil, spinach, lemon, sunflower seeds, and garlic. Blend until smooth. Set aside.
02
Cook pasta according to the package instructions. Drain, keeping at least ½ cup pasta water for later.
03
Transfer cooked pasta to a large bowl, or pot. Spoon pesto over the cooked pasta, adjust seasoning and add in pasta water (start with 1/4 cup and add more as needed). Toss to coat.
04
Transfer to serving dish, garnish with a few more sprigs of fresh basil and sunflower seeds if desired.
