Pesto Pasta is one of my favourites, this recipe is variation of classic pesto pasta. I love avocados and prefer to add them to different recipes to increase the content of healthy fats. Our body requires 25% to 35 % of fats to absorb fat soluble nutrients like Vitamin A, Vitamin D, Vitamin E and Vitamin K. Why not to fill this requirement with these nutrient filled avocados.
Opting for whole wheat pasta ensures more nutritional value in the diet as they are less processed and contains 3 parts of the grain – the bran, the germ and the endosperm.
Broccoli is another super food which is a great vegetarian source for macronutrients.Broccoli contains more protein per calorie than steak . I prefer adding vegetables to my pasta in order to make it a balanced meal. You can add vegetables of your choice to it.
Rinse basil leaves and remove leaves from stems; Discard stems. Dry up the basil with a cloth or in air.
Blend basil leaves, pine nuts, avocado, parmesan cheese, lemon juice, salt and olive oil together in a blender. Pulse until finely chopped.
Take a large pan or pot , fill it up with water , season it with little bit of sea salt and few drops of oil and bring to a rolling boil.
Add pasta to the pot of boiling water and cook pasta according to the pasta package directions. Drain.
In a saucepan , heat avocado oil over medium heat. Add garlic and cook for a minute. Add zucchini , broccoli and salt to taste . Stir and cook until fork tender, about 5 minutes. Add cherry tomatoes to it, gradually stir for a minute and remove from heat.
Add pasta to the vegetables and then add and stir in avocado pesto sauce so that the pasta is well coated. Add fresh ground pepper and salt to taste (if required)