Description
A quick pasta dish featuring a creamy, fresh pesto made with avocado.
Ingredients
Scale
- 1 pound pasta (spaghetti or linguine)
- 2 ripe avocados
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan cheese, olive oil, and lemon juice in a food processor.
- Process until smooth, scraping down the sides as needed. Add a tablespoon of water if the mixture is too thick.
- Drain the pasta and return it to the pot.
- Add the avocado pesto to the warm pasta. Toss to coat evenly.
- Add reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Season with salt and pepper. Serve immediately.
Notes
- Toast the pine nuts lightly before adding them to the food processor for a deeper flavor.
- If you prefer a sharper taste, add a little more lemon juice.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: No Cook Sauce
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 350
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 18
- Cholesterol: 15
Keywords: avocado pesto, pasta, quick dinner, vegetarian pasta, creamy pesto