Creamy Spinach Pesto Pasta

A rich green pesto pasta made of spinach and flour with a creamy pesto sauce

Cuisine Italian

Servings 2

Place the 1 cup of flour into the blender.
Pack the baby spinach into the measuring cup and put it into the blender.
Pulse the blender until it becomes crumbly. Stop the food processor and make sure to get the corners of the blender before pulsing again.
Check the texture of the dough by pressing it with your fingers. If it feels soft and sticks together, it's time to tip the dough onto your work surface.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Cover the dough and let it rest in the fridge for 30 minutes. This will allow the gluten to relax so that it will become easier to work with.
After it finishes resting, cut the dough in half. Dust the dough with flour liberally to prevent the dough from sticking to your pasta machine.
Squash the dough and put it through the widest setting of your pasta machine four times. Dust the dough with flour liberally each time you pass it through.
Pass the dough 1 setting higher each time until you reach desired thickness. I tend to stop at setting 4. Then, cut the pasta to desired pasta shape.

Bring a pot of salted water to a boil. Add the fresh spinach pasta.
Allow the fresh spinach pasta to cook for roughly 2 minutes or until al dente. Drain the pasta.
In a small bowl, mash the avocado with a fork. Add the pesto to the mashed avocado and stir to combine. Set aside.
Heat up the olive oil in a saucepan. Add the minced garlic into the pan and fry until golden.
Add the drained spinach pasta into the pan and quickly toss. Cook the pasta in the pan for roughly 5 minutes.
Remove the pan from the heat. Add the avocado pesto mixture to the pasta.
Stir until the pasta is coated with the avocado pesto mixture. Add the halved tomato and mix to combine.