Description
Creamy and flavorful, this Avocado Pesto Pasta is a delicious twist on traditional pesto pasta dishes. The creamy avocado sauce pairs perfectly with al dente pasta, creating a satisfying and nutritious meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (such as linguine, spaghetti, or penne)
Avocado Pesto:
- 2 ripe avocados, peeled and pitted
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and black pepper, to taste
Garnish:
- Cherry tomatoes
- Additional Parmesan cheese (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Make the Avocado Pesto: In a food processor or blender, combine the avocados, basil, pine nuts, garlic, Parmesan cheese, and lemon juice. Pulse until smooth. With the processor running, slowly drizzle in the olive oil until the pesto is creamy. Season with salt and pepper to taste.
- Toss and Serve: Toss the cooked pasta with the avocado pesto, adding reserved pasta water a little at a time until desired consistency is reached. Garnish with cherry tomatoes and extra Parmesan if desired. Serve immediately.
Notes
- For a vegan version, omit the Parmesan or substitute with nutritional yeast.
- Use fresh, ripe avocados for the creamiest pesto.
- Leftovers can be stored in an airtight container with a drizzle of olive oil to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Blending
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
