A lighter avocado and spinach pesto that works beautifully with pasta, as a potato salad dressing, or as a dip.
100 g Spaghetti
100 g Cottage cheese
50 g Light cream cheese
50 g Avocado
8 pcs Cherry tomatoes
30 g Spinach Leaves
30 ml Lemon juice
Garlic powder
Salt
Black pepperCook 100 g Spaghetti until al dente according to the package instructions. Adjust the timer below. When finished drain and set aside.
Place 100 g Cottage cheese, 50 g Light cream cheese, 50 g Avocado, 30 g Spinach Leaves, 30 ml Lemon juice, Garlic powder, Salt and Black pepper in a blender.
Blend everything until creamy.
Cut 8 pcs Cherry tomatoes into small pieces.
Add Cherry tomatoes to the pesto and stir briefly.
Fold the pesto with tomatoes into the cooked Spaghetti.
Published
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Add Spaghetti with Avocado Spinach Pesto to your plan, set the portions, and it lands on this week's shopping list.
