OMG. This pasta dish was amazing. I wasn’t sure how it was going to turn out as I just threw a bunch of random ingredients that I happened to have in my fridge together. Boy did it turn out fantastic!!

I ate 2 big bowls of it and had leftovers the next door for lunch.

My pesto recipe is a relatively healthy one as I barely used any olive oil & only 2-3 tbsp of grated parmesan in the entire recipe that serves 4 to 5. So it’s mostly veggies!!

Lets get to the recipe because you guys really need to try this!! It would be the perfect weeknight guilt free pasta dish, filling and comforting at the same time. Oh, and takes no time to make at all! Super quick and easy.

pestopasta

I hope you enjoy. X

Arugula Avocado Pesto Pasta

What you will need:

3 cups arugula

1 cup mint

4 cloves of garlic

3 tbsp freshly grated parmesan

1 tbsp olive oil

Juice of 1 fresh lemon

1 ripe avocado

Salt & pepper to taste

Red pepper flakes

Penne Pasta (or any pasta of your choice)
Directions:

Boil a pot of water and cook penne pasta according to package instructions. Make sure it’s just al dente and not overcooked. Also make sure to salt the water. Once cooked, drain & sat aside.

In a food processor, blend together the arugula, mint, garlic, parmesan, olive oil and lemon juice until smooth. About 2 minutes. Then add ripe avocado & blend for another 30seconds or til smooth and creamy. Season with salt & pepper to taste.

In a large mixing bowl, toss warm pasta with the pesto & sprinkle generously with red pepper flakes. You can serve it warm or cold. I absolutely loved it cold out of the fridge the next day! Now, how easy was that??

*Optional: You can broil slices of proscuitto in the oven til crispy and top over the pasta. I did that at the very end and it was sooooo sumptuous!