spinach and avOcadO pestO pasta

AuthorHeather WallaceCategoryDifficultyBeginner

Sometimes a heavy tomato based pasta dish is just what the soul needs…scratch that, it’s what the soul craves most of the time. Occasionally though, your waistline needs something a little lighter.

Summertime means tighter clothes and bathing suits, which means healthier foods-well not all the time but definitely more often! And this pasta sauce is light and is filling.

I generally don’t care for pesto…anything pesto…but I found a recipe from Giada De Laurentiis for a pesto that was a little different because it had goat cheese and cream cheese in it…so gave it a try and I have to say it was pretty darn good. The second time around making the recipe I tweaked a few things by adding turkey sausage and an avocado (which I have recently become obsessed with) and some lemon juice. I started eating spoonfuls of the pesto I liked it that much.

It will be hard to try any other pesto recipes after this…I think this is my go-to pesto now! Adding a few chopped cherry tomatoes from the garden on the top to garnish might be good too.

Yields6 Servings
Total Time24 mins
 1 lb spaghetti noodles (or pasta of choice)
 13 oz chicken sausage, sliced (nitrate free)
 3 garlic cloves
 2 oz Goat cheese
 1 oz 1/3 less fat cream cheese
 ¾ tsp salt
 ¼ tsp black pepper
 1 avocado
 1 tbsp lemon juice
 6 oz fresh organic baby spinach, divided
 2 tbsp shaved or grated Parmesan Cheese
Gather the Ingredients . . .
1

Cook Noodles . . .
2

In a large pot bring salted water to a boil. Cook noodles for 9 minutes or until al dente. 

Before you drain the pasta reserve 1/2 to 1 cup of pasta water.

Make the Pesto . . .
3

Meanwhile, place 3 garlic cloves in food processor and mince.

Add 1-ounce cream cheese, 2 ounces of goat cheese, 1 avocado, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of lemon juice, and 4 ounces of fresh organic baby spinach leaves. Blend until smooth and creamy.

Cook the Sausage . . .
4

Cook a 13-ounce package chicken sausage (sliced) in a skillet until warmed and browned, set aside.

Toss & Serve . . .
5

Take the remaining 2 ounces of spinach leaves and chop coarsely, place in a large serving bowl.

Place cooked pasta over chopped spinach and add the pesto, toss to coat.

6

Add reserved pasta water a little at a time to moisten to desired consistency.

7

Top with sausage and 2 tablespoons of grated Parmesan cheese; serve hot.

Ingredients

 1 lb spaghetti noodles (or pasta of choice)
 13 oz chicken sausage, sliced (nitrate free)
 3 garlic cloves
 2 oz Goat cheese
 1 oz 1/3 less fat cream cheese
 ¾ tsp salt
 ¼ tsp black pepper
 1 avocado
 1 tbsp lemon juice
 6 oz fresh organic baby spinach, divided
 2 tbsp shaved or grated Parmesan Cheese

Directions

Gather the Ingredients . . .
1

Cook Noodles . . .
2

In a large pot bring salted water to a boil. Cook noodles for 9 minutes or until al dente. 

Before you drain the pasta reserve 1/2 to 1 cup of pasta water.

Make the Pesto . . .
3

Meanwhile, place 3 garlic cloves in food processor and mince.

Add 1-ounce cream cheese, 2 ounces of goat cheese, 1 avocado, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1 tablespoon of lemon juice, and 4 ounces of fresh organic baby spinach leaves. Blend until smooth and creamy.

Cook the Sausage . . .
4

Cook a 13-ounce package chicken sausage (sliced) in a skillet until warmed and browned, set aside.

Toss & Serve . . .
5

Take the remaining 2 ounces of spinach leaves and chop coarsely, place in a large serving bowl.

Place cooked pasta over chopped spinach and add the pesto, toss to coat.

6

Add reserved pasta water a little at a time to moisten to desired consistency.

7

Top with sausage and 2 tablespoons of grated Parmesan cheese; serve hot.

spinach and avOcadO pestO pasta
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