Pesto Pasta with Spinach and Avocado
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Category
Pesto
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Cusine
American
What do you need?
How to make?
Ingredients
12 ounces of fusilli pasta
Salt
2 cups packed chopped fresh baby spinach leaves
6 to 8 Tbsp prepared basil pesto
1 to 2 Tbsp red wine vinegar
1/2 teaspoon freshly ground black pepper
1/2 cup peas
1 whole ripe avocado, peeled and chopped
Directions
Bring a large pot of salted water to a rolling boil. Add the dry pasta to the boiling water, stirring occasionally to keep it from sticking to the bottom of the pot.
Cook in rapidly boiling water until al dente, cooked through, but still a bit firm to the bite. The amount of time will depend on your package of pasta, anywhere from 8 to 12 minutes.
Place the chopped spinach at the bottom of a large bowl. When the pasta is done, scoop out about a half cup of the pasta cooking water and set aside. Drain the pasta and put the hot drained pasta on top of the chopped spinach in the bowl. Toss to mix. The heat of the pasta will help wilt the spinach leaves.
Stir in the pesto, so that the pasta is well coated. Add in a little of the pasta cooking water you set aside to loosen the pasta a bit. Sprinkle in 1 tablespoon of the red wine vinegar, a half teaspoon of salt, and a half teaspoon of black pepper.
Stir in the peas, and gently fold in the chopped avocado. Taste and add more salt, vinegar, and or pepper if needed.
Serve slightly warm or at room temperature.
