I also call this the “New Pesto Pasta.”
Hello! I am writing this to you from Eataly [a.k.a. pasta heaven in the USA (only in the USA since Italy is the ultimate home of pasta)]. I have to say, Eataly is possibly the most incredible market/store/restaurant that I have ever been to. In fact, it’s possibly the only wine market/general market/store/restaurant-in-one I have ever been to.
Anyway, let’s talk about this pasta.
You might be wondering why I call this pesto is “triple green.” There’s not only basil in the pesto, but there is also spinach and avocado. Yes, avocado! In fact, the avocado makes the pesto creamy without the addition of heavy cream. If you love creamy sauces but don’t want to add cream or are lactose intolerant, avocado is an (even better) substitute!
I find that the basil preserves the classic taste of pesto, the avocado makes the pesto creamy, and the spinach gives the pesto a heartier taste. Plus, I often have more spinach than basil on hand so adding spinach to the pesto makes a larger quantity of pesto while keeping the original pesto taste. If you want to add a fourth green to the pesto, I recommend adding parsley, which gives the sauce a fresher, brighter flavor. However, adding lemon juice to the sauce (which I did to not only to offset the richness of the avocado, but also to prevent the sauce from browning) gives the pesto a more tart, fresher taste. Whether it’s parsley or lemon, the freshness balances the creamy texture of the sauce. Not to mention, fresher flavors are perfect for summer!
So enjoy this recipe during the summer months while the tomatoes are juiciest and the basil is freshest!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Triple Green Pesto Caprese Whole Wheat Farfalle
Triple Green Pesto
- 1 cup fresh basil
- 2 cups fresh baby spinach
- ½ avocado
- 2 tbsp pine nuts
- ¼ cup olive oil
- ½ cup water
- ½ cup parmesan cheese, grated
- 2 tsp lemon juice
- 1 tsp ground black pepper
- ½ tsp salt
Pasta
- ½ lb whole wheat farfalle
- 2 tsp olive oil
- 1 cup mini buffalo mozzarella
- 1 cup cherry tomatoes, halved
- fresh basil ((optional))
- pine nuts ((optional))
- To make pesto, blend all pesto ingredients in food processor. Set aside.
- Boil water in medium saucepan over medium heat, and cook pasta until al dente according to package directions. Drain pasta, but preserve 3/4 cup of pasta water.
- Add pasta and pasta water back into saucepan. Add pesto to pasta, and stir well. Add buffalo mozzarella and halved cherry tomatoes as well. Mix until well combined. Top with fresh basil and additional pine nuts. Plate, and enjoy!
