Avocado Pesto Pasta

Ingredients

8 oz rigatoni pasta

1 lemon, juiced

⅓ cup walnuts

1 cup fresh basil

3 Tbsp olive oil

Avocado

2 red bell peppers

½ tsp salt

1 garlic clove

Directions

1. Wash and chop the bell peppers into strips or chunks.

2. Heat a skillet to medium heat with 1 Tbsp of olive oil.

3. Saute the peppers and garlic for 15 minutes or until most of the peppers have browned and the garlic is very soft. Set aside the sauteed peppers and garlic to cool.

4. Cook pasta in a pot of boiling water according to package directions. Drain and return to the pot.

5. While waiting for the pasta to cook, make your pesto by blending half of the walnuts in a food processor. Then add fresh basil, avocado, lemon juice, and olive oil and blend until to your desired smoothness and texture. Add more olive oil as needed to thin the sauce.

6. Pour sauce onto pasta along with the bell peppers and the remaining walnuts; toss to combine. Enjoy immediately.

Nutritional information:

4 Servings

Serving Size: ¼ recipe

Calories: 488.8 kcals

Total Fat: 27.4 g

Saturated Fat: 4.1 g

Cholesterol: 0 mg

Sodium: 301.7 mg

Total Carbohydrate: 54.7 g

Protein: 10.4 g

Fiber: 8.3 g

Potassium: 584.5 mg

Phosphorus: 178.4 mg