FRIDAY LUNCH - Avocado Pesto Pasta
Luxuriously creamy, lightly spiced, and packed with super foods avocado and arugula, this velvety green wonder sauce comes together in minutes and is lovely on everything from sandwiches to toast to pasta. Tossed with whole wheat noodles and plump cherry tomatoes for a bright, healthy dinner that was on the table in fewer than 20 minutes.
14 ounces rotini pasta (or any kind of pasta you like)
2 medium ripe avocados
2 cups loosely packed arugula
1 jalapeño pepper, cut into quarters (remove seeds and membrane for a mild pesto)
1/2 cup fresh cilantro leaves
2 cloves garlic
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese, plus additional for serving (omit if vegan or to make dairy free)
2 pints cherry tomatoes, halved
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Place in a large serving bowl.
Scoop the avocado into the bowl of a food processor fitted with a steel blade. Add the arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper. Puree until smooth. Add the Parmesan cheese and puree again until incorporated. Taste and add additional salt and pepper as needed.
Pour the avocado pesto over the pasta, then toss gently to combine. If the pasta seems too thick and sticky, add a bit of the reserved pasta water. Add the cherry tomatoes and toss to combine. Serve warm or at room temperature, topped with additional Parmesan as desired.
Read the original article at Well Plated