Classic pesto sauce gets a nutrition upgrade with the addition of an avocado. A single avocado is an excellent source of healthy fats and fiber, which help promote fullness and a healthy blood sugar response. Use any small shaped pasta you prefer. To make it vegetarian, simply leave out the chicken.
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes
Ingredients
For the pasta salad:
1 pound fusilli
2 cups cooked white meat chicken (i.e. grilled chicken breast or rotisserie chicken), cut into bite sized pieces, optional
1 pint assorted color cherry tomatoes, quartered
1 English cucumber, cut in half lengthwise and thinly sliced
1/2 cup shredded parmesan
For the pesto:
1 large avocado, peel and pit removed
2 cup fresh basil leaves
2 garlic cloves
1/2 cup raw walnuts
1/3 cup extra virgin olive oil
1/4 cup water
4 tablespoons lemon juice (about 2 lemons)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Cook pasta according to package directions. Drain and rinse with cold water to cool pasta to room temperature.
While the pasta cooks, prepare the pesto. Combine avocado, basil, garlic, walnuts, olive oil, water, lemon juice, salt, and ground black pepper in a food processor or blender. Blend until smooth, pausing to scrap the sides as needed.
In a large bowl, toss the cooled pasta with the pesto. Fold in the chicken, tomatoes, cucumber, and parmesan. Serve with extra shredded parmesan and ground black pepper, if desired. Serve immediately or chill for several hours.
Nutrition Information
Per serving (about 1 ½ cups)
Calories: 437
Fat: 20 grams
Saturated Fat: 3 grams
Cholesterol: 30 milligrams
Sodium: 212 milligrams
Carbohydrate: 49 grams
Fiber: 5 grams
Sugar: 3.5 grams
Added Sugar: 0 grams
Protein: 19 grams
