It’s time to lighten up dinner with the changing seasons. Spring means brighter flavors with more produce available, plus, it’s physiologically apt for the body to digest less cooked foods now.
A grain-free pasta dish not only can be packed with nutrition from the produce, but also satiating from the avocado’s healthy fats. The pesto itself is brainlessly easy if you have a blender, and I’ve found this can also be a dip if you reduce the amount of lemon juice when you’re not feeling the mock-pasta vibe. Like guacamole, but a bit different.
- 1 ripe avocado
- 2 lemons, juiced
- 1/2 cup basil leaves
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- veg noodles (I used 1 zucchini and 1 large carrot)
Prepare veg noodles by chopping, using a peeler, or a spiralizer. Sauté noodles in a large frying pan with a few tablespoons of water over medium heat. They should be slightly softened but not mushy.
Add avocado, lemon juiced, basil leaves, nutritional yeast, and salt to a blender. Blend until smooth.
Toss noodles with 2-3 tablespoons of pesto each.