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Avocado Pesto Pasta

Avocado Pesto Pasta Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (fusilli, penne, rigatoni)
  • 2 ripe avocados
  • 2 cups fresh basil leaves, packed
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 3 tbsp freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan (optional)

Method
 

  1. Boil salted water and cook pasta until al dente, reserving 1 cup of pasta water before draining.
  2. In a food processor, pulse basil, pine nuts, garlic, lemon juice, salt, and pepper until chopped. Add avocado flesh and olive oil, then blend until smooth, thinning with pasta water if needed.
  3. Toss hot pasta with pesto, adding a few tablespoons of reserved water, until evenly coated and creamy.
  4. Serve in bowls topped with extra pine nuts, fresh basil, red pepper flakes, and a drizzle of olive oil.

Notes

Reserve pasta water before draining; it's essential for loosening the sauce. This dish is best eaten right away, but if you're planning ahead, keep the pesto separate, pressed with plastic wrap, and toss with hot pasta just before serving.