Where shall I start with this delicious, clever meal? How about the muse who inspired this recipe - my talented, sassy, fiery friend Kate. Whenever Kate is in town from Dallas, we double date at all the most indulgent, amazing LA restaurants, the wine is always flowing, and we cook dinner at 10 pm like Europeans and then salsa dance to Bossa Nova with our boys. It's a beautiful time when Kate is here, and last week was no exception. She cooked up one of her fabulous meals, and I absolutely had to recreate it for WNB. Just look at this pasta . . . so creamy, so satisfying, and colorful . . . tons of bold flavors in one (weeknight) bite!
This avocado pesto is going to be a new staple in my cooking routine. Not only is it unbelievable on gluten-free pasta, it also makes for a perfect dip! I'm envisioning it with crackers, chips, or even as a twist on bruschetta with a toasted baguette and diced tomatoes and garlic. I especially love that it gives such a wonderful creaminess to the pasta without any dairy. So healthy and the avocado adds such a fun twist on a normal pasta night!
I threw this meal together in about 15 minutes. While the pasta cooks and the tomatoes roast in the oven, you can whip up your pesto sauce in your food processor or a blender. Once the pasta is cooked, all you need to do is put it all together - toss in the juicy roasted heirloom tomatoes, peas, creamy pesto, and top it with some fresh parmesan and cracked pepper and bellissima - you've got a perfect weeknight meal ready to eat!
Okay enough raving over this dish . . . here's how to make it . . .
For the pasta:
1 cup gluten-free brown rice penne pasta
1 cup cooked peas
2 cups baby heirloom tomatoes
1/4 cup freshly shaved parmesan
salt and cracked pepper
for the Avocado Basil Pesto:
2 cups fresh basil leaves
1/4 cup + 1 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
Juice from 1/4 of a lemon
salt & cracked pepper
Cook pasta according to package directions. Evenly coat your heirloom tomatoes on a baking sheet with olive oil, salt and pepper. While the pasta cooks, add the tomatoes to roast in the oven at 400 degrees for 10-12 minutes or until soft. Prepare peas (if they are frozen).
Add fresh basil leaves to your food processor with 1/4 cup olive oil and pine nuts and pulse until chopped. Add 1 avocado, juice from 1/4 lemon, salt, pepper, and 1 more tbsp olive oil. Pulse until perfectly combined and pesto is a beautiful smooth consistency.
Last step - Mix pasta with avocado pesto, veggies, parmesan and salt/pepper. Turn on some Bossa Nova, pour a glass of your favorite wine, and have an amazing pasta night with those you love!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.