Description
Avocado Collard Greens Pesto Pasta with no added oil. Serve for an easy pasta dinner with juicy heirloom tomatoes and toasted pine nuts.
Ingredients
- 1 8-oz. package of chickpea pasta
- 1 cup fresh basil, tightly packed
- 1 cup collard greens, tightly packed
- 2 small to medium avocados
- 2 garlic cloves, sliced
- ¼ tsp Himalayan salt
- Juice from ½ lemon
- Freshly ground black pepper
- 1/4 cup filtered water + more as needed
- 1 heirloom tomato, diced
- ¼ cup pine nuts, toasted
Instructions
- Boil the water to cook the pasta according to the package instructions.
- While the pasta is cooking, prepare the avocado pesto. Combine the basil, collard greens, avocado, garlic, salt, lemon, ground pepper, and filtered water in a high-speed blender or food processor. Blend until the mixture is a creamy sauce, scraping down the sides as needed to recombine. Add another Tablespoon or two of filtered water as needed to get the blades moving. You want the pesto to be thick and creamy and not watery or runny.
- Add the pine nuts to a small saucepan over medium heat to toast. Heat them on the stovetop for 5-8 minutes, tossing frequently to ensure even browning. Pine nuts are done when lightly browned on all sides.
- Strain the pasta and transfer it to a large mixing bowl. Spoon the sauce over the pasta and mix until the noodles are well-coated. Add the diced tomato and toasted pine nuts on top.
- Serve immediately. Store leftovers in an airtight container and serve chilled or reheated.
Notes
Recipe adapted from Party In Your Plants
- Prep Time: 5 mins
- Cook Time: 8 mins
- Category: Dinner, Entree, Pasta
- Method: Blender, Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free