Prep time: 5 minutes
Cook time: 30 minutes
You will need:
1-2 containers of Trader Joe’s Vegan Kale, Cashew and Basil Pesto
1 box of Penne
1/2- 1 mashed avocado
1 container of Follow Your Heart Parmesan Cheese shreds
1/2 jar sun-dried tomato in olive oil
1 cup of spinach
Pepper and minced garlic to taste
1. Boil water in a medium sized pot. Put penne into pot and cook for about 7 minutes or until al dente.
2. After cooking the penne, drain all water and blanche the pasta immediately. Move the pasta to a large mixing bowl.
3. Starting with 1 container*, empty the entire pesto container onto the pasta and mix well. 4. In a medium size plan, mix in minced garlic and sun-dried tomatoes. Sauté for about 3-5 minutes.
5. After that, add the diced avocado, pepper, and cheese shreds; continue to mix.
6. Finally, add spinach and continue mix. Turn the heat down very low. Cook for another 5-7 minutes.
*Pasta tends to swell and soak up dressings etc.. After the pasta has cooled for a few hours you may need to add more pesto sauce and/or olive oil to ensure your pasta isn’t dry.