8 oz Explore Cuisine Edamame & Spirulina Spaghetti(1 box)
1/2 cup avocado-kale pesto
1/4 cup pasta cooking water
1/4 cup baby arugula
handful toasted pine nuts
In a food processor fitted with a metal “s'“ blade, combine the avocado, basil, kale, pine nuts, lemon juice, and 2 garlic cloves.
Cover with the fitted lid, and blend; with the processor on, drizzle in the olive oil until incorporated. stop the machine and scrape down the sides, add salt and pepper to taste and blend again until smooth and creamy. taste and add more salt, pepper, and/or lemon juice if necessary.
Cook pasta according to the instructions on the box until al dente (don’t forget to skim 1/4 cup of the pasta water from the pot before you drain the pasta). Drain the pasta and run it under cool water. While the pasta is draining, whisk together the 1/2 cup of pesto with the 1/4 cup of pasta water in a serving bowl until combined. add the pasta and toss until completely covered in the pesto.
Taste and add more salt if necessary, top with arugula, and pine nuts, then serve while hot. (store leftover pesto in a lidded container in the fridge for up to 4 days.)
Cooking Tip: Rinse under cold water after draining to stop the cooking.