Pasta pesto with spinach and avocado

Name: pasta pesto with spinach and avocado
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g fusilli; 4 medium sized egg; 2 avocado; 2 sweet pointed pepper; 200 g fresh spinach; 1 lime cleaned up; 50 g unsalted roasted almonds; 4 el pesto alla Genovese

Pasta dish with pesto, avocado, peppers, spinach, lime and roasted almonds.

Ingredients

Directions

Bring 2 large pans of water to the boil. When the water boils in 1 pan add the fusilli and possibly salt and cook the pasta in 9 minutes until al dente.
Drain. Add the eggs as the water from the 2nd pan and boil for 6 minutes. Scare and peel the eggs.
Meanwhile, halve the avocados in the length and remove the kernel. Remove the flesh from the skin and cut into slices.
Halve the peppers, remove the stalk and seeds and cut the flesh into rings. Cut the spinach coarsely.
Grate the lime and press. Chop the almonds coarsely and halve the eggs.
Mix the pasta in a large bowl with the pesto, spinach and 1 tbsp lime juice. Scoop and distribute over the plates.
Spread the slices of avocado, peppers, almonds, the lime zest and 2 half eggs on each plate.

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Nutrition

695Calories

Sodium12% DV280mg

Fat57% DV37g

Protein46% DV23g

Carbs21% DV63g

Fiber40% DV10g

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