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Vegan kale and avocado pesto pasta
Vegan kale and avocado pesto pasta

Before you jump to Vegan kale and avocado pesto pasta recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Feed On Are Going To Effect Your Health.

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Also when you are trying to find a snack to hold you over between meals, grab a handful of nuts or even seeds. You will come to realize that these snack items are loaded with Omega-3 and Omega-6, although some nuts and also seeds will have much more than others. Omega-3 and also Omega-6 are called essential fatty acids and they’re essential mainly because your body utilizes these types of fatty acids to keep your hormone levels where they should be. If you don’t get the fatty acids you’ll need your body will actually not be able to produce a few of the hormones that it needs.

For those of you who want to start living a healthier life the tips above are able to help you do that. Also if you eliminate all the processed foods that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to vegan kale and avocado pesto pasta recipe. You can cook vegan kale and avocado pesto pasta using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegan kale and avocado pesto pasta:
  1. Get 2 cups penne pasta
  2. Provide 2 cups packed, roughly chopped kale leaves (washed and drained)
  3. Provide 1 large ripe avocado
  4. Take 1/4 cup walnuts
  5. Get 1 small lemon/lime or half a large lemon/lime juice
  6. Use 2 cloves garlic, peeled and chopped
  7. You need 1 large green chili/jalapeno pepper (or crushed red chilies); optional
  8. Provide 3 tablespoons Extra Virgin Olive oil (or more according to personal preference)
  9. Get to taste Salt
  10. Get Freshly ground black pepper (optional; I have used only green chilies)
Steps to make Vegan kale and avocado pesto pasta:
  1. Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well.
  2. TO MAKE THE PESTO: - In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili.
  3. Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between. - Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste.
  4. Remove to a bowl and keep aside.
  5. Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce. - Enjoy foodies!
  6. Notes - - Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning. - - Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc. - - Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc. - - Instead of walnuts, you can use cashews, sunflower seeds, almonds etc.
  7. For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do. - - If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!

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