Pasta with Basil Avocado Pesto and Julienne Vegetables

Not too long ago, the idea of making a pesto seemed complicated and almost foreign.  I'd only known it to come either in a jar or in specialty packages from Whole Foods, almost as if the difficulty of making such a flavor encouraged the simplicity of buying pre-made.  Looking back, I probably should have just opened a cookbook to see that pesto is simple to make yet can have such a complex range of flavors - just like this creamy avocado pesto I made this evening.  And, true to form, this dish has complex flavor but only took about 30 minutes from the chopping board to table top.  Sounds good to me :)


Pasta with Basil Avocado Pesto and Julienne Vegetables


1/2 box of store-bought pasta
1 avocado
1 cup fresh basil
4 tbsp olive oil
salt and pepper to taste
1/2 yellow squash, cut into thin slices
1/2 zucchini, cut into thin slices
1/4 red onion, thinly sliced
1/4 tomato, chopped into half inch pieces
handful of fresh spinach

Bring a pot of water to a boil.  Cook pasta according to directions on the package

Meanwhile, place avocado, basil, 3 tbsp of olive oil, salt and pepper in a food processor.  Blend until smooth.  If the consistency is too thick, add more olive oil and blend until fully incorporated.

In a stir fry pan, heat the remaining 1 tbsp of olive oil over medium low heat.  Add the onion, squash and zucchini and saute until tender, about five minutes.  Add the tomato and spinach and heat for an additional minute.

Add the pasta and avocado pesto and mix until pasta and vegetables are fully covered in the sauce.  Top with fresh Parmesan cheese if you'd like.