Jane Velez-Mitchell is on an adventure to slimness! She is looking for fun, easy ways to get healthier. Kathy Freston is sharing her secrets from "The Lean" which is all about small changes that make big differences. Tom Holland is giving us fitness tips and easy exercises that can be done anywhere. And tonight, we have a special treat. Chef Chloe is going to share one of her favorite recipes with us.
Chloe Coscarelli is an award-winning vegan chef. She is the author of "Chloe's Kitchen" and has been seen on the Today Show, CBS' "The Talk", and was a winner on Food Network's "Cupcake Wars". Tonight she is going to make her specialty: Avocado pesto pasta. And she is giving us her recipe now for a sneak peak. Avocado Pesto Pasta
SERVES 4 TO 6"Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. Adding avocado to pesto creates a rich and creamy texture without using cheese. Kids and adults often tell me this is the best pasta they’ve ever eaten!"
1 pound linguine1 bunch fresh basil, reserve some leavesfor garnish½ cup pine nuts2 avocados, pitted and peeled2 tablespoons lemon juice3 cloves garlic½ cup olive oilSea saltFreshly ground black pepper1 cup halved cherry tomatoes or slicedsun-dried tomatoes, optional Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sundried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf. Find out more about Chef Chloe here. And for more on Jane's healthy adventure tune into Jane Velez-Mitchell weeknights at 7pm ET on HLN.