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Categories
Pesto pasta salad
Yield
Number of servings: 4
Serving size: 1 cup (250 ml)
Ingredients
- 2 ½ cups (625 ml) dry Aproten fusilli (0212)
- 1 cup (250 ml) fresh spinach
- ½ cup (125 ml) fresh parsley
- 12 fresh basil leaves
- 2 Tbsp (30 ml) red onion
- 1 clove of garlic
- ½ avocado
- ¼ cup (60 ml) olive oil
- 2 tsp (10 ml) honey
- 1 Tbsp (15 ml) Dijon mustard
- pepper
- ½ cup (125 ml) grape tomatoes cut into 4 pieces
Preparation
- In a large pot of boiling water, cook pasta for 8-9 minutes.
- Rinse and drain. Pour into a large bowl.
- In food processor, place the spinach, parsley, basil, onion and garlic. Pulse to chop ingredients. Add avocado, olive oil, honey, mustard and pepper. Pulse again to mix well.
- Pour the puree over cooked pasta. Add chopped tomatoes. Toss to coat the pasta.
Nutritional facts
-
Energy324 kcal
-
Protein1.3 g
-
PHE59 mg
-
TYR39 mg
-
LEU83 mg
-
VAL60 mg
-
ILE46 mg
-
MET18 mg
-
LYS64 mg
-
Energy1298 kcal
-
Protein5.1 g
-
PHE235 mg
-
TYR157 mg
-
LEU331 mg
-
VAL238 mg
-
ILE186 mg
-
MET73 mg
-
LYS256 mg
© Genevieve Lafrance 2024