Swirl your fork around this superfood pasta! We take pesto to another level by adding a scoop of chlorella powder to classic ingredients like basil and garlic. But that’s not all! Avocado adds creaminess, pistachios bring the nuttiness, and it’s all tossed with perfectly cooked spaghetti for a fast, satisfying main course you can enjoy any day of the week.
Yield: 4 servings
Active Time: 5 minutes
Total Time: 25 minutes
For the pesto:
1 tablespoon Sun Chlorella Powder Supplement
1 ripe avocado
1 ½ cups packed fresh basil leaves
3 garlic cloves, chopped
3 tablespoons pistachios, toasted and chopped
Juice of half a lemon
¼ cup water
½ teaspoon sea salt
¼ teaspoon ground pepper
¼ cup nutritional yeast
Make the pesto:
Add all ingredients to a food processor and pulse until smooth.
Make the pasta:
Bring a large pot of water to a boil and cook spaghetti 8 to 9 minutes, or until al dente. Drain, reserving 1 cup pasta water.
Pour pasta back into the pot and and add olive oil and pasta. Cook over medium heat until noodles are well coated. If pasta seems dry, add a splash of pasta water. Sprinkle with nutritional yeast before serving.
Recipe credit: Angela Gaines
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