Who doesn’t like pasta? Here is a clean-eating version of pesto pasta. I added veggies to the pesto sauce. Shhh, don’t tell your kids! You can substitute the shrimp with chicken or even veggies, if you prefer a vegan dish.
1 pound of peeled and deveined shrimp
12 oz. of brown rice or gluten-free pasta
2 cups of organic baby spinach, packed
½ cup of fresh basil
¼ cup of sun-dried tomatoes (soaked for about 15 minutes)
3 garlic cloves, peeled
1 Tbs. + 1 tsp. of extra virgin olive oil
¼ tsp. of sea salt
Bring a large pot of water to a boil. Add the pasta and a dash of extra virgin olive oil. Cook until al dente. Drain and set aside.
Next add the avocado, spinach, basil, 2 of the garlic cloves, olive oil and salt to a food processor. Mix into a smooth sauce. Add some of the pasta water if you need to thin out the sauce.
Mince remaining garlic clove. Chop sun-dried tomatoes. Heat up a sauté pan on medium high heat and add 1 tsp. of olive oil to pan. Add shrimp, sun-dried tomatoes, and garlic. Sauté until shrimp are opaque.
Mix the pasta, sauce, and shrimp together and let sit for about five minutes to let the flavors marry.
Do you have a creative recipe with pesto? I’d love to hear from you!