In our clean eating quest we have found some home runs in the dinner category. We've also found a few strikes, but that's not what this post is about.
Well, maybe it sort of is. I'll let you decide. We threw our own mix on a recipe we found for avocado pesto, or green noodles as the boys call it.
I really don't care for avocado, but I thought maybe it would be blended in with the other flavors...it wasn't. So if you like avocados, this is for you, if not...just enjoy the pictures.
As you can tell, Jefferson was a huge fan of the green noodles. I'm fairly positive he ate the entire batch single-handedly. He now has enough essential fatty acids for the next decade.
I think I am going to play around and ditch the avocados for peas, basil, or just the spinach in the future, much to my messy green noodled little man's chagrin.
2-3 ripe avocados
1 bunch fresh spinach
4-5 cloves garlic, peeled and minced
1 small onion
juice of one lemon
salt and pepper to taste
1 lb Rotini or pasta of your choice
Saute garlic and onion in olive oil until softened, add spinach until wilted. Meanwhile, cook pasta according to package directions. Drain and set aside. Scoop avocados and spinach mixture into food processor. Blend with lemon juice, salt and pepper until smooth and creamy. Stir pesto in with warm pasta. Sprinkle with Parmesan and serve.