Whole wheat fusilli with avocado pesto is a light, tasty, and delightful main course. You can also enjoy them lukewarm or cold, making them perfect for a picnic or a beach lunch under the umbrella. Avocado pesto is a “cold” pesto, it is not cooked and used without heating. Perfect to impress your vegan guests, they will surely ask for the recipe.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Stovetop, Boiling
Cuisine: American
Seasonality: Spring, Summer

Ingredients

1 3/4 cups whole wheat fusilli
6.3 oz avocado (ripe)
1 lemon
1.4 oz spinach (fresh)
2 tbsps olive oil
1 pinch garlic powder
5.6 oz cherry tomatoes (about 20 cherry tomatoes)
to taste salt
to taste chili powder

Preparation of Whole Wheat Fusilli with Avocado Pesto

First, bring the water for the whole wheat fusilli to a boil, then add salt and the pasta.
Meanwhile, clean the avocado and blend about 2/3 of it, dice the rest and drizzle with a few drops of lemon juice to prevent browning.
Once the avocado is blended, add the spinach leaves, the juice of 1 lemon, the olive oil, a pinch of garlic powder, and blend again to make a pesto.
Wash and halve the cherry tomatoes, then set them aside to have everything ready to dress the fusilli with avocado pesto.
When the fusilli are cooked, drain them and place them in a large bowl.
First, dress with the avocado pesto, then add the cherry tomatoes and diced avocado.
Adjust with salt and add chili powder to taste.
And voilà… now you are ready to serve these fantastic whole wheat fusilli with avocado pesto.