Average: 5 (1 vote)
Active time
10 minutes
Total time
25 minutes
8 servings

¾ 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)

  1. In the bowl of a food processor, puree the pesto and avocado together; set aside.
  2. In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and then the farfalle; stir gently.
  3. Cook pasta according to package directions. Remove from heat and drain well, reserving ½ cup pasta cooking water.
  4. Return pasta to pot; stir in the baby greens and the pesto-avocado mixture; add pasta water as needed to reach desired pasta sauce consistency.
  5. To serve, top with fresh basil leaves and Parmigiano-Reggiano, if desired.

Recipe and photo courtesy Barilla


Calories: 340
Total Fat: 14g
Saturated Fat: 2.5g
Sodium: 150mg
Carbohydrate: 47g
Fiber: 7g
Sugar: 3g (Added Sugar: 0g)
Protein: 11g

Yield: 8 servings

How'd it Taste?

Tone Jackson
Absolutely wonderful--perhaps, the best pesto I have ever tasted!

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