Prep time: 20 min, Cook time: 30 min
Who doesn’t love a good pesto? Especially when its packed with super foods like spinach and avocado.
I kind of stumbled across this combination because I was constantly left with half an avocado after making toasts.
And OMG it is amazing in this recipe! It really makes the sauce rich and creamy.
- 1 16oz package of dried pasta (I used whole wheat bow tie)
- 3c sliced cherry tomatoes
- 2c sliced sweet peppers
- 2 14 oz cans great Northern beans
- 1/2 avocado
- 1 12oz bag frozen spinach, thawed and drained
- 2t lemon juice
- 1c fresh basil (or about 4t dried or compressed)
- 1T minced garlic
- 1/4c pine nuts
- 1/4c olive oil
- 1T nutritional yeast
- 2t salt
- 1t fresh ground pepper
- Dash of red pepper flakes (optional)
- Bring water to a boil in a large stockpot or flat bottom skillet.
- Turn heat to medium, add pasta and cook about 15 min or until al dente.
- Place frozen spinach in a colander and run under hot water for a few min to thaw (its ok if it’s not 100% thawed before blending).
- Place all pesto ingredients into a food processor and puree (I ran mine twice, about 5 min total).
- Chop cherry tomatoes in half and sweet peppers into large chunks.
- When pasta is done cooking, reserve 1c cooking liquid and then drain.
- In the same pot, heat 1t olive oil and turn heat to medium-low. Lightly sautee peppers until they start to soften.
- Add tomatoes and cook for another 1-2 minutes.
- Add pasta back to pot with the veggies.
- Add beans and pesto and toss gently to mix everything thoroughly.
- Add 1c pasta water slowly while stirring.
- Let cook together for another 5 min, stirring occasionally.
- Turn off heat and enjoy!
This makes about 8 servings. Store leftovers in an airtight container for up to one week. This will freeze well also.