Zucchini Pasta With Creamy Avocado Pesto Recipes

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

Steps:

• Heat the olive oil into a cast-iron skillet and the onions.
• Sautee until translucent, then add the spinach.
• Saute over low heat until all the liquid evaporates.
• Add the zucchini noodles and cook for 5-7 minutes, stirring frequently.
• Turn of the heat and set aside.
• Add the avocado, crushed nuts, basil, garlic, lemon juice and salt into the food processor and pulse to obtain a creamy pesto.
• Transfer the pesto into the zucchini skillet, season with freshly ground black pepper and mix to combine.
• Serve warm, garnished with crushed toasted nuts.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

Steps:

• In a food processor, blend Avocado (1), Garlic (1 clove), Fresh Basil (1/2 cup), and Lemon Juice (1 tablespoon) until smooth, then mix in Extra-Virgin Olive Oil (2 tablespoon).
• Add Ground Black Pepper (to taste), 1 tablespoon at a time, until sauce reaches a fluid yet thick consistency. Add Salt (to taste) and Water (to taste).
• Spiralize the Zucchini (2). Saute zoodles on stove over medium-high heat until slightly soft and bright green. Drain excess water.
• In large bowl, toss zoodles with sauce, then top with Parmesan Cheese (to taste). You may not need all of the sauce, so add it until you've reached your liking. Serve and enjoy!