Make Creamy Avocado and Spinach Pasta Tonight
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Pesto is like an algebraic equation comprised of the following variables: leafy greens (x), nuts (y), and cheese (z). Some sort of fat is a constant, necessary for the whole formula to come together. Combine the variables in various proportions to solve for P (pesto). There is a limitless number of combinations that you can deploy, all of which will yield a unique kind of P. And that, my friends, is math.
In the most basic universal equation, basil, pine nuts, and Parmesan are blitzed with olive oil and used to solve for P. In this higher-level equation x = basil + spinach, y = pecans, and z = Parmesan. Instead of olive oil, sub in an avocado. ARE YOU WITH ME? This is college-level pesto, people.
Okay, enough of the conceptual stuff — let’s get down to the real-world application.
The longest step in this entire recipe is waiting for the water to boil so that you can prepare the pasta upon which this most logical green sauce rests. The rest takes place in a blender and a bowl. In said blender, combine one avocado, spinach, pecans, basil, Parmesan cheese, a cup of pasta water, and whatever seasonings you desire (garlic, salt, and pepper) and blitz until smooth.
Once the pasta is cooked, toss with the creamy sauce and serve immediately. Best practice is to also eat the whole thing immediately too, on account of that whole “avocados turn brown” thing. But one helpful commenter notes that if you cover leftovers fully with plastic wrap and seal again in an airtight container, they will not turn brown. But that sounds like a science experiment, and today’s lesson was about math — so we’ll let you figure that one out for yourself.
Get the recipe: Creamy Avocado and Spinach Pasta from Jo Cooks