Monday: Avocado “Pesto” Pasta
Creamy avocado pasta is the perfect unexpected treat to get your Monday started off right!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-8 ounces of brown rice or soba noodles, (or any pasta/noodles of choice*)
- 3/4 cup tightly packed arugula**
- 1/4 cup water, (plus more as needed to thin the sauce)
- 1-1 1/2 tablespoons lemon juice
- 1 small garlic clove
- 1/2 of large ripe avocado
- 1/2 teaspoons kosher salt, (more to taste)
- Black pepper to taste
- 2-3 teaspoons extra virgin olive oil ((optional but recommended; omit if oil-free))
- 1/2 to 1 cup chickpeas ((depends on your appetite))
- 1 small handful of tomatoes: cherry tomatoes, (halved (or, regular tomatoes, chopped))
- 1 small handful of arugula or thinly sliced kale ((optional))
Instructions
- 1
Cook your pasta/noodles according to package instructions. Drain and rinse under cold water until cooked. Divide the cooked noodles into half: use half for Monday’s lunch and store the remainder in the fridge for Tuesday’s lunch.
- 2
Make the Avocado Pesto Sauce. Add the arugula, water, lemon juice, and garlic to a food processor. Process until broken down and the sauce starts to come together. Add the avocado, salt, pepper, and olive oil. Blend until you have a relatively smooth and creamy sauce. Season to taste, adding more salt/pepper or lemon juice, as needed.
- 3
Assemble. Toss the cooked pasta with the Avocado Pesto Sauce. Add in the chickpeas, arugula, and tomatoes, and any other ingredients to jazz it up. Toss to combine.