Three Green Pesto Pasta

This dinner came about after A) knowing I had a bunch of ripe avocados to use up B) searching on Pinterst (seriously my new recipe box!) and C) working all day in my garden and not feeling like making a super complicated meal. And oh yeah, I didn't feel like messing with meat either (part of that 'super complicated' category again). What I came up with was Three Green Pesto Pasta, inspired by this recipe from Giada.

Instead of the basil, salt, and pepper the recipe calls for, I used some thawed basil pesto I had made from my own garden's basil last summer. My homemade pesto includes walnuts, Parmesan cheese, olive oil, pepper, and basil. I omitted Giada's almonds and linguine, too.

The end result was pretty delicious and super filling.There's also like three forms of fat and carbs in there too, so I'm sure this is a bit of a calorie dense meal. But, avocados are super healthy, so whatever. Live a little.

Three Green Pesto Pasta

-- 3/4 pound thin spaghetti

-- 2 medium avocados

-- 3 cups arugula leaves

-- 3 tbs. basil pesto

-- juice of 1 small lime

-- 1 garlic clove

-- 1/2 cup fresh grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Reserve 3/4 cup of pasta water. Blend the rest of the ingredients until smooth (I used my food processor). Toss the pesto mix and pasta together until well-coated, adding the pasta water, as needed, to loosen the sauce.