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Pasta pesto with spinach and avocado
 
 
4 ServingsPTM25 min

Pasta pesto with spinach and avocado


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

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Directions

  1. 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.
  2. Drain. Add the eggs as the water from the 2nd pan and boil for 6 minutes. Scare and peel the eggs.
  3. Meanwhile, halve the avocados in the length and remove the kernel. Remove the flesh from the skin and cut into slices.
  4. Halve the peppers, remove the stalk and seeds and cut the flesh into rings. Cut the spinach coarsely.
  5. Grate the lime and press. Chop the almonds coarsely and halve the eggs.
  6. Mix the pasta in a large bowl with the pesto, spinach and 1 tbsp lime juice. Scoop and distribute over the plates.
  7. Spread the slices of avocado, peppers, almonds, the lime zest and 2 half eggs on each plate.


Nutrition

695Calories
Sodium12% DV280mg
Fat57% DV37g
Protein46% DV23g
Carbs21% DV63g
Fiber40% DV10g

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