Farfalle with avocado pesto and wilted arugula





For the avocado pesto:
1 cup chopped fresh/frozen parsley, cilantro* or basil
1 avocado, peeled and pitted
2 cloves garlic
1/3rd cup walnuts
1 tbs lemon juice
1 dash of sea salt
1/3rd cup of virgin olive oil 

For 2-4 servings:
4 cups of whole wheat Farfalle pasta (mixed colors)
1/2 cube vegetable broth (Rapunzel)
2-3 cups of arugula
1 clove garlic, minced
little oil for the pan 

Add all pesto ingredients to a food processor and pulse until a creamy and well mixed. Set aside.
For the pasta, bring a pot of water to boil,  add the pasta to the boiling broth and cook until pasta is al dente. When the pasta is cooked, drain and blend in the pesto, keep warm until the arugula is ready.
For the arugula, add oil to a saucepan, and sauté garlic until lightly roasted. Add arugula and lower the heat. Stir frequently until the arugula is wilted. Serve warm over pasta and pesto. ©Mighty Forks 2011 

*Recommended to buy organic, as the conventional fruit or vegetable is on the ‘dirty dozen’ list. http://www.ewg.org/foodnews/summary/

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