This is genius. I got the idea for this pesto while watching Giada. I really love her recipes and I usually have ingredients at home to make something similar to what she’s got cooking. This come in particularly handy when I have zero ideas for dinner.
Take last Thursday for example. I had no clue what to make for dinner and the fridge was pretty bare because we were leaving for Baltimore the next day. I whipped this up in no time and dinner was a complete success.
You can make it Giada’s way or my way, the moral of the story is that you need to make this pesto asap.
Roasted Vegetable Pasta with Kale Avocado Pesto
4 cups roasted vegetables (Any roasted veggies that you like! I used mushroom & asparagus. Roast at 400F for 15 – 20 minutes until they are cooked through)
1 lb dried short pasta, any shape, cooked, 1/4 cup of the pasta water reserved
1 ripe avocado
1 bunch kale, washed, stems removed
1 small onion, chopped
1 lime, juiced
1 garlic clove, chopped
Grated Parmesan cheese, optional
1 tbsp olive oil
Salt & pepper to taste
In a large skillet heat the olive oil over medium heat. Add the onion and garlic and cook until they start to soften. Add the kale a cook until wilted, season with salt & pepper. Add the avocado, sauteed kale, lime and salt to a food processor and puree until smooth. Pour the pesto over the cooked pasta and add a little bit of the reserved pasta water to thin out the pesto if needed. You can use regular water if you can’t save the pasta water. Add the cooked veggies, sprinkle with cheese and serve.