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Pesto Pasta With Spinach and Avocado
Pesto Pasta With Spinach and Avocado
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy pesto pasta with spinach, peas, and avocado - a simple delight!
Ingredients:
  • 12 ounces fusilli pasta
  • Salt
  • 2 cups packed (about 2 1/2 ounces) chopped fresh baby spinach leaves
  • 6 to 8 tablespoons prepared basil pesto
  • 1 to 2 tablespoons red wine vinegar
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)
  • 1/2 cup peas (defrosted if frozen)
  • 1 whole ripe (but not overly ripe) avocado, peeled and chopped
Instructions:
  • Cook the pasta: Boil 3 quarts of salted water and add a tablespoon of salt. Add the dry pasta to the boiling water, stirring occasionally. Cook until al dente, about 8 to 12 minutes according to package instructions.
  • Layer chopped fresh spinach in a large bowl. Reserve 1/2 cup of pasta cooking water. Drain the cooked pasta over the spinach in the bowl. Toss together; the heat from the pasta will wilt the spinach.
  • Incorporate the pesto thoroughly to coat the pasta beautifully. Gently mix in a splash of the reserved pasta cooking water to loosen the texture. Introduce 1 tablespoon of red wine vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper for a burst of flavor.
  • Gently combine peas and avocado: Fold in peas and chopped avocado, adjusting seasoning with more salt, vinegar, or pepper as desired. Serve slightly warm or at room temperature.

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