Get the recipe: 15-Minute Pasta with Avocado Spinach Pesto (Kid approved!)
Looking for a deceivingly quick family dinner that can be made in less than 15 minutes with minimal ingredients and effort? Then, I got you! This warm Avocado Spinach Pesto Pasta is made with eight simple ingredients as well as a hidden veggie (go spinach!), and is easily customizable to your family's food preferences. It will surely have any picky eater going back for seconds! Perfect for babies 6+ months - adults.
Ingredients
- 8 oz pasta, bowtie or any other pasta shape you prefer
- 1 ripe avocado
- 1/2 cup baby spinach, not packed
- 1/2 cup fresh basil, not packed
- 1/4 cup parmesan, plus more for servings
- 1 clove garlic
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil, add pasta, and cook according to the package directions. Once cooked, drain and place back into the pot.
- Meanwhile, in a food processor, add the avocado, spinach, basil, parmesan, garlic, lemon juice, olive oil, salt and pepper.
- Turn on the food processor and let run for 1-3 minutes, scrapping down sides every 30 seconds or so. If the pesto is too thick, you can add in 1 tbsp of olive oil at a time until you reach your desired consistency.
- Add as much Avocado Spinach Pesto to your pasta as you prefer. Sprinkle with a little more parmesan and serve.
Notes
Age: 9+ months
Storage:
This avocado spinach pasta is best eaten right away. However, you can place leftovers in the fridge for 1-3 days. Because of the avocado in the sauce, it may start to turn brownish in color.
You can minimize browning by storing the pasta with a squeeze 2 more tbsps of lemon juice on top and then press plastic wrap down directly on the surface. Cover with an airtight lid.
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