Quinoa Pasta with Avocado Pesto
A refreshingly light and tasty pasta dish.
Quinoa Pasta with Avocado Pesto
Rated 5.0 stars by 1 users
Servings
3
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
8 ounce Quinoa pasta
- 2 Cups lengthwise halved brussel sprouts. Hard stems should be removed.
- 2 Tbsp pumpkin seeds (optional)
- One large avocado
- 1 Tbsp pine nuts ( ¼ cup Walnuts can be used alternatively)
- Water to cook pasta and for the pesto.
-
2 One inch sized garlic cloves (reduce or increase the amount to your taste)
- 1 Tbsp lemon juice
- ¼ Cup chopped cilantro
- Pinch of cayenne pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp avocado oil or oil of your choice for cooking the brussel sprouts.
- Salt and pepper as per taste
-
1 Chopped Chili
Directions
- Bring a pot of water to a rapid boil. Add in the pasta. Add a pinch of salt.
- Boil pasta for 10-12 minutes until al dente, or until the pasta has reached the desired texture. ( Follow the instruction in the package because it may vary from brand to brand.) Drain it in a colander and run cold water over it to avoid over cooking the pasta. Keep aside.
- While Pasta is cooking, start making the pesto. Add the avocado, cilantro, lemon juice, cayenne, pine nuts, garlic cloves and chillies to a food processor or blender and blend until coarse in texture. Now add the olive oil slowly and blend until a smooth paste is formed.
- Add salt and pepper and adjust according to your taste.
- Heat the oil in a large, heavy skillet, preferably cast iron, over medium heat.
- Add the brussel sprouts and sear until lightly browned for about 2-3 minutes, or more for dark brown color.
- Turn them over and cook for 1-2 minutes and then season with salt and pepper.
- Add pumpkin seeds at this point.
- Cover it and cook for 2 - 3 minute. Stir if needed to avoid burning. They should be lightly crispy and fork tender.
- Now throw the pasta in and give a quick mix. Turn the heat down.
- Add the desired amount of pesto and coat it well.
- You can add splashes of water if it feels too thick.
Serve warm.
Posted on November 28, 2022