Spinach Pasta with Avocado-Pumpkin Seed Pesto
Classic pesto from Italy (basil, pine nuts, olive oil, and Parmesan) is the inspiration for this delightful and imaginative Mexican version. The pumpkin seeds, avocado, and pasta combine to contribute a significant amount of heart-healthy magnesium to this recipe.
  • 2 green bell peppers, cut lengthwise into flat panels
  • 3/4 cup (3 ounces) hulled pumpkin seeds
  • 2 ripe avocados, pitted
  • 1 cup packed cilantro leaves and tender stems
  • 1/3 cup fresh lime juice
  • 1-1/2 teaspoons salt
  • 12 ounces spinach linguine or spaghetti

1. Preheat broiler with rack 6 inches from heat. Place peppers skin-side up on broiler rack and broil 10 minutes, or until skin is charred. When cool enough to handle, peel peppers and transfer to a food processor.

2. Meanwhile, in small skillet, toast pumpkin seeds over medium heat until they begin to pop, about 3 minutes. Transfer to processor along with avocados, cilantro, lime juice, salt, and 3/4 cup water, and process until smooth and creamy.

3. In large pot of boiling salted water, cook the linguine according to package directions. Drain. Transfer to large bowl, add the avocado mixture and toss to combine. Enjoy!!

Nutritional Information
Per serving: 611 calories, 29g total fat, 4.9g saturated fat, 13.8g monounsaturated fat, 8.4g polyunsaturated fat, 10.2g dietary fiber, 21g protein, 76g carbohydrate, 0mg cholesterol, 923mg sodium.
Good source of: fiber, folate iron, magnesium, potassium, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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