Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
897
Calories
23g
Protein
65g
Fat
66g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large California avocados, peeled and chopped
- 1 Cup loosely packed fresh basil leaves
- 2 garlic cloves
- 1 Tbsp lemon juice
- 1 ½ tsp salt, divided
- ¼ Cup olive oil, divided
- 1 (6-ounce) package fresh baby spinach
- 16 oz bow tie pasta, cooked
- ½ Cup pine nuts, toasted
- 1 (3-ounce) package goat cheese, crumbled
- =
Directions
1
Process first 4 ingredients, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor until smooth, stopping to scrape down sides. Set pesto aside.
2
Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with cheese, and serve immediately.
Recipe sourced from
fandom