Super Green Pasta

Rating

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Active time

10 minutes

Total time

25 minutes

Yield

8 servings

Ingredients

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)

Instructions

In the bowl of a food processor, puree the pesto and avocado together; set aside.
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.
Cook pasta according to package directions. Remove from heat and drain well, reserving ½ cup pasta cooking water.
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.
To serve, top with fresh basil leaves and Parmigiano-Reggiano, if desired.

Recipe and photo courtesy Barilla.