This is my 5th blog post and the 2nd pasta recipe. It is obvious that I am a pasta lover. Not only because cooking pasta takes little time but also because pasta can be combined with many sauces.
I had – and still have- a preference to fresh basil pesto but towards my efforts for a healthier diet I tried to use avocado, an incredibly healthy food loaded with important nutrients. The result was more than satisfying since pesto was more creamy, balanced, light and healthy!
Boil water in order to cook pasta (most of the times I prefer linguine). Cook pasta al dente since al dente pasta complements the sauce sitting on top, is firmer for better texture, mouth feel and taste. Cooking pasta al dente helps keep blood sugar in better control. If you overcook pasta it gets soft and swollen and you have fully “gelatinized” starch granules and turned pasta into an energy drainer.
Use a mini-food processor to pulse together the creamy avocado pesto. For the avocado pesto you will need:
- 1 ripe avocado (120 gr.)
- 10g. fresh basil
- 25 g. nuts (almonds,walnuts, pistachios)
- 25 g. freshly grated parmesan
- juice and zest of 1/2 lemon
- 1 small garlic clove
- 25-50 ml olive oil
You can also add roasted cherry tomatoes or anything you want (extra nuts, fried bacon).