- 1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
- 1 ripe avocado - halved, seeded, and peeled
- 1 (16 ounce) package Barilla® Farfalle
- 5 cups assorted baby greens such as baby kale, arugula, or spinach
- Fresh basil leaves, torn (optional)
- Shredded Parmesan cheese (optional)
- In the bowl of a food processor add the Traditional Basil Pesto and avocado; mix to combine; set aside.
- In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Farfalle; stir gently.
- Cook pasta according to package directions; remove from heat and drain well, reserving 1/2 cup pasta cooking water.
- Return pasta to pot; stir in the baby greens and Traditional Basil Pesto mixture; add pasta water as needed to reach desired consistency.
- Serve topped with fresh basil leaves and Parmesan, if desired.
05/09/2018
recipepes.com
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PT15M
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5
455 calories
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