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SharonT
Pasta pesto with spinach and avocado
Pasta dish with pesto, avocado, peppers, spinach, lime and roasted almonds.
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Ingredients
Directions
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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.
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Drain. Add the eggs as the water from the 2nd pan and boil for 6 minutes. Scare and peel the eggs.
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Meanwhile, halve the avocados in the length and remove the kernel. Remove the flesh from the skin and cut into slices.
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Halve the peppers, remove the stalk and seeds and cut the flesh into rings. Cut the spinach coarsely.
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Grate the lime and press. Chop the almonds coarsely and halve the eggs.
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Mix the pasta in a large bowl with the pesto, spinach and 1 tbsp lime juice. Scoop and distribute over the plates.
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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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