Let’s just say I had to get used to what the leftovers look like after four people eat dinner rather than just three (my brother usually decides to heat up chicken flautas, make macaroni and cheese, or is just simply “out”). What do they look like? Very little.
Avocado Pesto Pasta & Broccoli
Adapted from Chloe Coscarelli
2 heads broccoli, chopped into bite-sized florets (and stems! they’re edible too!)
1 lb/16 oz spaghetti (linguine would have been better!)
2 avocados, peeled & cored
1 bunch basil leaves (I had about a cup but it could have used more)
1/2 cup pine nuts
juice of 1/2 a lemon
4 cloves garlic
1/2 cup olive oil
Nutritional yeats (optional, for a vegan cheesy flavor)
Pecorino romano (optional, for a non-vegan cheesy flavor)
sea salt, black pepper
In boiling water, cook broccoli until as cooked as you like, about 4-6 minutes. Remove and set aside; use same water for boiling pasta to soak up some of the nutrients leached into the cooking water! Save some of the pasta water once it’s done.
In a food processor, toss in everything else and add salt/pepper to taste. If it’s too thick, add some starchy water or more olive oil to thin it out.
Stir together broccoli and pasta, and then toss with the pesto avocado sauce until thoroughly coated.
Delicious and devoured in seconds! I loved the broccoli in this–an extra pop of green. The avocado made the pasta so creamy and decadent, and you really couldn’t tell it was avocado. Like I said, even my picky brother ate this up before doing Insanity (okay, well, a few hours had to pass before he started jumping and push-upping around). It’s super satiating and full of good fats and nutrients. Yum!