It’s pretty evident I haven’t had a lot of time in the kitchen lately based on my hiatus from any blogging. We’re still kind of finding our new groove over here based of Bryan’s grad school and my dance schedules. As a result, this last week I was looking a lot to other bloggers for some fall appropriate meals to cook for hubs and I while still requiring little time to actually prep it. My first go-to when it comes to AH-MAZING feel good/clean recipes is Rachel from RachLMansfield. A ton of my “must make” bookmarks include her recipes. 

This pasta is chocked full of deliciousness and is a solid choice for a dreary fall evening. We added a little chicken sausage for some additional bulk/protein and the combo was a winner. 

Avoacado Arugula Pesto Pasta

(serves 3)

Ingredients

• 1 ripe avocado, peeled and pitted
• 1 cup (packed) arugula
• ⅓ cup raw walnuts
• ¼ cup pine nuts
• 3 cloves garlic
• Juice of 1 lemon
• 2 tablespoons avocado oil
• Water as needed
• 1 box pasta of choice (I used Banza Chickpea pasta. I love the taste of this pasta and the array of shapes!)
• Optional: 1 lb Organic Chicken Sausage, cooked and sliced

Cook pasta as directed.

Combine all sauce ingredients in a blender or food processor. Add water as needed to get desired consistency (I added about 1/3 cup). 

Pour sauce over hot pasta. Top with chicken sausage, a little Parmesan cheese, or red pepper flakes. Enjoy!

(Note: my obsession with avocado is very real so next time I make I might try adding a little more avocado and a tiny bit less arugula to give it more of an avocado taste. Add a little more water if this is the case)