Mexican Three Cheese Dip
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Pesto Pasta With Spinach and Avocado
Details
- Servings: 4
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 12 ounces fusilli pasta
- Salt
- 2 cups packed (about 2 1/2 ounces ) chopped fresh baby spinach leaves
- 6 to 8 tablespoons prepared basil pesto
- 1 to 2 tablespoons red wine vinegar
- 1/2 teaspoon freshly ground black pepper (more or less to taste)
- 1/2 cup peas (defrosted if frozen)
- 1 whole ripe (but not overly ripe) avocado , peeled and chopped
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