Lunch has never been easier. Nor quicker. This one’s done while you cook and drain the pasta practically. It’s one of those rich, creamy, fresh and energizing go to recipes when I don’t have much time. Or when I’m not in the mood to do any cooking, but want to have a satisfying freshly cooked meal that looks and tastes delicious somehow materialize itself in front of me. Ever been there? Yeeeah, I feel ya 🙂 And while this one will not pop out of thin air, it really takes a minimum effort for loads and loads of taste.
What you’ll need for about 4 bowls of pasta:
- 500g dry pasta (swirl shaped pasta goes best with pesto as fusilli,casarecce, gemelli, rotini)
- 250g fresh organic baby spinach
- 1 avocado
- 100g pumpkin seeds
- olive oil & sea salt
- juice of half a lemon – optional
Now let’s start cooking:
Put about 2.5l water in a pot, add about tbsp of salt and bring to boil. Than pop in the pasta, reduce the heat to medium and leave until it’s nicely “al dente” cooked – this means you’ll probably cook it a minute or two less than indicated at the package. Than drain it and leave to cool down just a bit, never rinse it under water.
While the pasta is cooking, prepare the pesto. Simply blend spinach, avo, pumpking seeds adding a tiny bit of olive oil while blending, about 1tbsp and season it with salt. For some extra kick of freshness, add the lemon juice before you start adding the oil.
Than simply mix in the pasta and voila, your lunch is served.
Keep any remaining pesto refrigerated in a glass jar, it will last up to 5-7 days.