Avocado Pesto Pasta
Who said you have to give up pasta? This is a great recipe from Apollo Health and can be eaten as part of the Bredesen Protocol! Whether you use hearts of palm, konjac or zucchini noodles (featured here), this will satisfy your pasta cravings without spiking your glucose.
Servings: 4
Ingredients:
Avocado Pesto
- ¼ cup pine nuts (toasting is optional)
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 2 tbsp manchego cheese, finely grated (or ¼ cup nutritional yeast)
- 4 tbsp high polyphenol extra virgin olive oil (EVOO)
- 1 large avocado
- ¼ cup packed fresh basil leaves
- ¼ cup fresh dill leaves
- ½ tsp salt
- ¼ tsp fresh ground pepper
Avocado Pesto Pasta
- 24 oz zucchini noodles, drained and rinsed
- 20 cherry tomatoes, sliced in half
- 1 cup avocado pesto or your favorite dressing
- Sea salt and fresh ground pepper to taste
Instructions:
Avocado Pesto
- Pulse pine nuts, garlic, lemon juice, cheese, and olive oil in a food processor, blender, or emersion blender until chopped fine.
- Add avocado, basil, dill, salt, and pepper. Process until smooth.
Avocado Pesto Pasta
- Using a spiralizer, julienne peeler, or mandolin, slice the zucchini into thin strips to make noodles.
- Place the zucchini noodles in a colander and toss with salt to remove excess moisture. Let it sit for 30 minutes. Afterwards, gently squeeze the noodles to remove remaining moisture.
- Place your drained noodles in a medium bowl. I like to cut the zucchini noodles into 2-to-3-inch pieces to make the noodles easier to mix with the other ingredients.
- Add 1 cup avocado pesto, salt, and pepper to the bowl and mix well. Because the noodles have already been salted, you may not need extra for serving. Serve with sliced cherry tomatoes.
Nutrition Facts
