Flavorful pesto and creamy avocado make a delicious sauce for pasta in this recipe – which also has an impressive 5 cups of assorted baby greens! Serve warm, or store in the refrigerator for a delicious spin on pasta salad.
3/4 cup basil pesto
1 ripe avocado, halved, seeded, and peeled
1 pound farfalle pasta, preferably whole grain
5 cups assorted baby greens such as baby kale, arugula, or spinach
Fresh basil leaves, torn (optional)
Shaved Parmigiano-Reggiano cheese (optional)
Recipe and photo courtesy Barilla.
Tone Jackson says: Absolutely wonderful–perhaps, the best pesto I have ever tasted!
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