Pasta with Avocado Pesto and Spinach
In this vegan recipe, food yeast replaces parmesan.
INGREDIENTS
3 cloves garlic, crushed
2 avocados
4 cups young spinach leaves, lightly packed
1/3 cup baking powder
1/4 cup fresh dill, chopped
1/4 cup olive oil
1/4 cup cold water
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
16 oz rigatonis or farfalles
1 bunch asparagus, cut into 2-inch (5 cm) pieces (about 16 oz/500 g)
fresh dill sprigs
NUTRIENT VALUES
Per serving
Fibre8 gSodium797Protein16 gCalories505Total fat18 gSaturated fat3 gTotal carbohydrate71 g
PREPARATION
In food processor, while turning on and off, puree garlic, avocado, spinach, yeast, chopped dill, oil, water, lemon zest and juice, salt and pepper. Reserve. (Pesto will keep overnight in refrigerator.)
In a large pot of boiling salted water, cook pasta for 8 minutes or until al dente. Add asparagus during last 4 minutes of cooking. Drain pasta and asparagus, reserving 1/4 cup (60 ml) of cooking water. Return pasta and asparagus to pan, add reserved pesto and stir to coat well (if necessary, add some reserved cooking liquid to obtain desired texture). Serve pasta garnished with dill sprigs, if desired.
A good trick
Not a dill fan? It is replaced by the same quantity of fresh basil or parsley.
Just a small correction that might be needed:
ummm. Eating a lawyer is generally not considered vegan. Though it might NOT be cannibalism, depending on your opinion of lawyers.