Monday: Avocado “Pesto” Pasta
User Reviews
5
Monday: Avocado “Pesto” Pasta
Description
The recipe starts by cooking brown rice or preferred noodles to al dente, then rinsing them under cold water to halt cooking and cool the pasta. Half of the cooked noodles are set aside for Monday's lunch, with the rest stored for the next day. The avocado pesto sauce is prepared in a food processor by blending arugula, water, lemon juice, and garlic until broken down, then adding avocado, kosher salt, black pepper, and optional extra virgin olive oil for creaminess and balance. The ingredients create a fresh, green sauce with a bright yet creamy flavor.
The cooked pasta is tossed with the avocado pesto, then combined with chickpeas for protein and tomato and arugula for added freshness and texture. This results in a flavorful pasta salad that is well-suited for lunch or a light meal. The sauce's use of arugula and lemon juice brighten the dish while the avocado adds richness.
For convenience, the avocado pesto sauce can be prepared up to 48 hours ahead with minimal browning, enhancing meal prep efficiency. When substituting kale for arugula, removing the thicker stems is recommended for better texture. The combination of ingredients ensures a nutrient-rich dish with varied tastes and textures.
Ingredients
- 4-8 ounces brown rice or any pasta/noodles of choice, or soba noodles
Avocado “Pesto” Sauce***
- 3/4 cup arugula tightly packed
- 1/4 cup water plus more as needed to thin the sauce
- 1-1 1/2 tablespoons lemon juice
- 1 garlic small clove
- 1/2 avocado large ripe
- 1/2 teaspoons kosher salt more to taste
- black pepper to taste
- 2-3 teaspoons extra virgin olive oil (optional but recommended; omit if oil-free)
- 1/2 to 1 cup chickpeas (depends on your appetite)
- 1 tomato halved (or, regular tomatoes, chopped, small handful, cherry tomatoes
- 1 arugula optional, or thinly sliced kale, small handful
Instructions
- Cook your pasta/noodles according to package instructions. Drain and rinse under cold water until cooked. Divide the cooked noodles into half: use half for Monday’s lunch and store the remainder in the fridge for Tuesday’s lunch.
- Make the Avocado Pesto Sauce. Add the arugula, water, lemon juice, and garlic to a food processor. Process until broken down and the sauce starts to come together. Add the avocado, salt, pepper, and olive oil. Blend until you have a relatively smooth and creamy sauce. Season to taste, adding more salt/pepper or lemon juice, as needed.
- Assemble. Toss the cooked pasta with the Avocado Pesto Sauce. Add in the chickpeas, arugula, and tomatoes, and any other ingredients to jazz it up. Toss to combine.
Notes
- Half the cooked pasta is saved for the next day’s meal to spread preparation across days.
- If kale is used instead of arugula, remove thick stems for better sauce texture.
- The avocado pesto sauce can be made up to 48 hours in advance and stored, though it tastes freshest made the same day.
- Adjust seasoning of the sauce by adding more lemon juice, salt, or pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 362mg | 15% |
| Potassium | 286mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
