Day to day recipes - delicious, but no big deal

Pasta Guacapesto

Pasta Guacapesto

Last weekend was so nice. It was a long weekend, the weather was amazing and the bf and I were out in the sun all day. But then we realized the shops had closed early, and we didn’t really have a lot to make dinner with. So I played around with some leftovers and voila. Pasta Guacapesto.

You will need

Pasta for 2 people (use any kind you like, penne, spaghetti, fussili etc.)
1 ripe avocado
a handful of spinach
a handful of fresh basil
a handful of fresh chives
50 grams of parmesan cheese
1 clove of garlic
1 red onion
a few tablespoons of olive oil
a few tablespoons of pasta water
salt, pepper to taste

(Vegan? Just leave the parmesan and add some nutritional yeast!)

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Start with putting the pasta water on the boil. Pasta needs a lot of water, so it takes a while to bring it to a boil.

Put the avocado, the spinach, the fresh herbs, the onion, garlic, parmesan, oil, salt and pepper into a food processor and blend until smooth. Easy! I would also really recommend to add pine nuts, but unfortunately I didn’t have them when I made this dish.

When the pasta water boils, add salt, put in the pasta and cook according to the instructions of your pasta brand. Take a few table spoons of the cooking liquid and drop it into the sauce mixture, and blend it again.

The Deconstructed Guacapesto

Drain the pasta, put it back into the pan and stir in the sauce. Top it off with some ground or sliced parmesan cheese and a few fresh herbs for garnish. It’s so creamy, delicious and healthy! Does it get any better?

Pasta Guacapesto



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