Green Garden Pasta with Pesto

Instructions

1. Prepare the Cooking Water

   1 min hands-on

   • Fill a large saucepan with water and bring it to a rolling boil.
   • Add a generous pinch of salt to enhance the flavor of the pasta and vegetables.

2. Cook the Broccoli and Pasta

   1 min hands-on3 min waiting

   • Add the pasta to the boiling water.
   • After a few minutes, add the broccoli and cook briefly.
   • Remove the broccoli and set it aside.
   • Continue cooking the pasta until al dente, as indicated on the package instructions.

3. Prepare the Sauce Base

   4 min hands-on

   • Place the cooked broccoli into a food processor.
   • Add lemon juice, garlic, pine nuts, fresh basil, spinach, Parmesan, avocado, Greek yogurt, olive oil, salt, and black pepper.
   • Blend the ingredients until smooth and creamy.

4. Adjust the Sauce Consistency

   1 min hands-on

   • Gradually add some pasta cooking water to the food processor while blending.
   • Thin the sauce to a silky consistency, adding more water if needed, one tablespoon at a time.

5. Combine Pasta and Sauce

   4 min hands-on

   • Drain the cooked pasta, reserving some pasta water.
   • Transfer the pasta back to the saucepan.
   • Pour in the prepared sauce and mix thoroughly over low heat.
   • Stir for a few minutes, allowing the pasta to absorb the flavors and the sauce to heat through.

6. Final Touches

   1 min hands-on

   • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
   • Plate the pasta, sprinkle with extra Parmesan shavings or toasted pine nuts for garnish, and serve immediately.
   • Cooking tips:
   • Use whole grain pasta to complement the nutty flavor of the pine nuts and avocado.
   • Toast the pine nuts lightly in a dry pan before blending to enhance their flavor.
   • For a more vibrant green sauce, blanch the basil and spinach briefly in boiling water, then shock them in ice water before blending.
   • Serve with a drizzle of olive oil or a wedge of lemon for added freshness.