A refreshing pasta recipe, full of nutrients and with a promise to promote the good fats. This combination makes me think of a summer lunch on the Italian Riviera, even though I am probably taking my lunch at work 😀
Servings: 4
Calories: 480kcal
Ingredients
- 300 g whole-wheat fusilli pasta
- 100 g fresh mozzarella mini
- 30 g sun-dried tomatoes
- 50 g smoked salmon
- 50 g pesto sauce
- 1 avocado
- 1/2 lemon
Instructions
- Boil the pasta according to the package instructions, drain and set aside in a large bowl.
- Cut the mozzarella into smaller chunks/ slices, finely slice the dried tomatoes and the smoked salmon as well.
- Cut the avocado in half, take out the core and scoop the pulp. Dice the pulp and squeeze the lemon juice over it (this will prevent the avocado to oxidase) .
- Pour the pesto sauce over the pasta, add the avocado, the mozzarella chunks, the salmon and the dried tomatoes and mix thoroughly.
- Voila! Light pesto pasta is ready, enjoy!
