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Gluten Free Spring Avocado Pesto Pasta Salad
ABBEY'S KITCHEN17Ingredients
15Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. almonds (peeled, roughly chopped and toasted)
- 1 clove garlic (finely minced)
- 3/4 cup fresh basil leaves (roughly chopped)
- 2 Tbsp. parsley leaves (roughly chopped)
- 1 lemon (Zest and juice)
- 1.5 oz. parmigiano reggiano cheese (plus extra for garnish)
- 1/4 cup ricotta cheese
- 1 avocado (pitted and peeled)
- 1 tsp. honey (or to taste)
- salt and ground black pepper
- 1/2 lb. pasta (Catelli Gluten Free Fusilli)
- 1 lb. asparagus (ends trimmed and cut into 1 inch pieces)
- 1/2 cup peas (fresh English peas or frozen, thawed)
- 1/2 cup grape tomatoes
- 2 Tbsp. tomatoes (sundried, rehydrated in water and finely minced)
- 1 oz. sliced almonds (toasted)
- 0.5 oz. parmigiano reggiano cheese (grated, for garnish, optional)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium250mg10% |
| Potassium900mg26% |
| Protein22g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber12g48% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C80% |
| Calcium30% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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