Green Sauce over Noodles + Zoodles

This recipe was inspired by One Part Plant x Whole Food’s fruit of the month: Avocado! It’s essentially homemade pesto blended with avocado, and it turned out to be an amazing creamy thick sauce that tasted amazing as a dip for fresh bread, or over noodles like below. I don’t often cook pasta, but I found an amazing spinach fettuccine at our local Earth Fare, so I decided to use that and lighten it up a bit by adding zucchini noodles. This literally turned out to be a full-fledged green pasta dish. But it was SO good. And easy.

Makes 3-4 servings, depending on the amount of pasta that is cooked.

I N G R E D I E N T S

1/4 cup pine nuts

2 big handfuls of fresh basil, roughly chopped

2-3 tsp minced garlic

1/2 cup fresh grated parmesan

2-3 tbsp olive oil

1 whole avocado

Juice of 1/2 lemon

Sea salt and black pepper (to taste)

1 whole zucchini, spiralized

3 servings of uncooked spinach fettuccine

D I R E C T I O N S

For the sauce: I suggest making the pesto with a mortar and pestle, if you have one. If not, a small food processor will work well too. Start by grinding up the pine nuts until it forms a paste. Then, add in the roughly chopped basil leaves, crushing/grinding the basil until it begins to resemble a thick pesto. Add all of the garlic, parmesan, salt & pepper, and olive oil as needed. (I went easy on the olive oil since I knew I’d be adding avocado, which contributes its own oil.) Using a food processor, blend the pesto, one whole avocado, and juice of 1/2 lemon until it is a consistent thick sauce.

For the pasta: In a large pot, cook the pasta according to package instructions—until tender but still firm to bite. Drain. In a medium-sized pot, add the “spiralized” zucchini and a dash of olive oil, and stir on medium heat for 1-2 minutes.

Add pasta noodles and Green Sauce to the pot of zucchini (as much or as little as you’d like) and continue stirring for 2ish more minutes, until everything is mixed in and zucchini is tender, but not soggy.

Plate and garnish with extra parmesan, extra pine nuts, more basil, and salt & pepper to taste. Enjoy!

Store the extra avocado pesto sauce in a air-tight jar in the refrigerator—it will turn brown due to oxidation, but still edible!