Sunday, December 11, 2011

Italian Pistachio Spinach Pesto Avocado and Pasta

1 medium sized ripe Avocado, pitted
1 tablespoon fresh lemon juice squeezed
 2 tablespoon extra virgin olive oil
2  cleaned garlic cloves
1/2 teaspoons sea salt or kosher
 1/4 cup fresh basil
1 cup  fresh baby spinach
1/2 cup shelled pistachio nuts
6 oz of your choice of pasta or Grandma's Fresh Homemade Pasta (Click Here)
1/4 cup pasta water

Freshly ground black pepper, to taste
Boil the pasta, drain but never rinse the pasta, leave the starch on. That's what makes the sauce cling to the pasta! and set aside, saving the 1/4 cup water.

Puree Avocado till smooth. Set aside.

To make the sauce place the garlic cloves, pistachios lemon juice, and olive oil into a food processor and process until smooth pasta. Then add the basil and spinach, process till blended together still a little chunky.

Process until blended but not completely smooth or to how you like it. Stir in hot pasta water. If pasta isn't cooked and hot then you will have to heat the sauce.
Place  pasta on your plate (we like to drizzle a little more olive oil on top of the pasta), spoon some  sauce on top or place in a large bowl and toss all together and serve either way it taste great!..
I love lots of locatelli grated cheese on mine, it's your call on the cheese~

Post a Comment