Happy Monday, everyone!
I ended up taking the week off of blogging last week to focus on the first week of the school year. It’s going to be quite a time management adjustment to manage balancing teaching college classes + taking classes myself, but I already feel like I have things much more under control than I did at the start of the week. It’s been awhile since I’ve been a student myself so getting back to sitting in a classroom again and all of the weekly reading will definitely take me awhile to fully adjust to. Still, I’m very excited for all of the new possibilities!
Since starting back, I’ve been making it a goal to meal plan again, and this pesto avocado pasta was definitely on the top of the list of new, easy recipes to try. I somehow am always a little skeptical about using avocado in new ways, which is strange since I love it so much. But just like (almost) always, it totally worked!
The avocado just added a nice creaminess to the pasta without taking away from the inherent flavor of the pesto–almost like a white sauce would. I used whole wheat spaghetti as my pasta here, but I also think it would be great with zucchini noodles!
Pesto Avocado Pasta
12 ounces whole wheat spaghetti noodles
4 cloves garlic, chopped
1 sweet red pepper, chopped
1/5 cups chopped green beans
2 tablespoons pesto
1/2 small lemon, juiced
small pinch of salt
Cook pasta according to package directions. Drain and set aside.
Heat oil over medium heat in a large frying pan. Add garlic and red pepper and sauté until soft, about 5 minutes. Add beans and continue to cook for another 5 minutes.
Meanwhile, place avocado, pesto, lemon juice, and salt in a small food processor. Pulse until combined.
Add pasta to frying pan. Stir in the avocado pesto and coat noodles. Cook for 1-2 minutes.
Serve immediately and enjoy!
Time: 25 minutes