Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add salt and pasta and follow package instructions until al dente; and drain. Reserve about 1/2 cup of pasta water.
- In a food processor or blender, purse/blend spinach leaves, parsley, basil, garlic, avocado, lemon juice, salt and pepper until the ingredients are finely chopped, then gradually add the olive oil, to create a smooth sauce, about 30 seconds to a minute. Transfer to a bowl and set aside.
- On medium heat, add olive oil to a large skillet, then add chopped scallions, sauté for about 1 minute, then add broccoli, shaved asparagus (use a peeler to shave the stems then remove the wooden ends) and half the reserved pasta water. Sauté for couple of minutes until tender.
- Transfer the pasta, 3/4 cup of the avocado sauce and the remaining reserved pasta water to the skillet and toss until well blended. Continue tossing for a couple of minutes and add remaining avocado sauce if desired. Serve hot and garnish with chopped pecans and asparagus.
Nutrition
Notes
The sauce will keep in the refrigerator for 3-4 days. Use the additional sauce for a pita dip, sandwiches, burgers, salads, and stir-fries.