If you’re on the hunt for a fast, flavor-packed meal that feels both indulgent and nourishing, look no further than Avocado Pesto Pasta. This Italian-inspired recipe takes the classic comfort of pasta and gives it a modern, creamy twist with ripe avocados, fragrant basil, and a splash of fresh lemon. Each bite is silky, herby, and just a little bit tangy, making it the perfect centerpiece for your table—whether you’re whipping up a weeknight dinner or cooking to impress friends. It’s speedy, wholesome, and almost too pretty to eat!
Ingredients You’ll Need
The beauty of this recipe is just how simple and fresh the ingredients are. Every component has a job to do, from creating that luxurious creamy sauce to adding bursts of color and flavor. Here’s what makes your Avocado Pesto Pasta sing:
- Pasta of choice: Whether you love spaghetti, penne, or even a gluten-free option, choose your favorite as the canvas for this vibrant sauce.
- Ripe avocados: These are the secret to the pesto’s silky, rich creaminess—make sure they’re just soft enough for easy blending.
- Fresh basil leaves: Classic pesto flavor and a pop of bright green color come from big handfuls of basil.
- Garlic cloves: A couple of cloves provide just the right pungent kick without overpowering the sauce.
- Pine nuts or walnuts: Toasted or raw, these nuts add depth, nuttiness, and help thicken the pesto beautifully.
- Lemon juice: Just enough to keep the avocado vivid green and lend a lively, zesty balance.
- Olive oil: For that lush, smooth mouthfeel and classic Italian flavor.
- Grated Parmesan cheese: Salty, nutty, and utterly necessary—don’t forget extra for toppings at the table.
- Salt and black pepper: These simple seasonings amplify every other ingredient—taste as you go!
- Cherry tomatoes or red pepper flakes (optional): Use these for garnish if you want a little sweetness or heat on top.
How to Make Avocado Pesto Pasta
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and cook your pasta until it’s perfectly al dente. Don’t forget to reserve about half a cup of that magic pasta water before you drain it—this is your secret ingredient for a luscious, clinging sauce later.
Step 2: Blend the Avocado Pesto
While the pasta is bubbling away, break out your food processor. Toss in the avocados, basil, garlic, pine nuts (or walnuts), lemon juice, olive oil, Parmesan, salt, and pepper. Blitz everything together until the mixture is silky smooth and ultra-creamy. If things are looking too thick, add a splash of your reserved pasta water to help things along—it should be creamy but light, with all the green vibrance you crave in Avocado Pesto Pasta.
Step 3: Toss and Combine
As soon as your pasta is drained, return it to the warm pot and scrape in all that beautiful avocado pesto. Use tongs or a big spoon to coat the noodles evenly, adding little bits of reserved pasta water as needed until the sauce hugs every strand. Taste and season with a bit more salt or pepper if you like. Don’t wait—serve this dish while it’s freshly made and at its creamy best.
Step 4: Top and Serve
Plate each serving and finish with shavings of extra Parmesan, juicy cherry tomatoes, or a sprinkle of red pepper flakes if you’re after some heat. The final result? Dinner that’s as stunning as it is satisfying, ready in a flash!
How to Serve Avocado Pesto Pasta
Garnishes
Garnishes make this dish really pop, both in flavor and visual appeal. I’m partial to a cascade of extra Parmesan, a handful of halved cherry tomatoes for sweetness and color, or a dusting of red pepper flakes for gentle warmth. If you have fresh basil or microgreens, toss them on for a final fresh flourish on your Avocado Pesto Pasta.
Side Dishes
This silky pasta is a star all on its own, but it loves good company! Try serving it with a crisp lemony green salad, crusty garlic bread for mopping up every bit of sauce, or simple roasted veggies like asparagus or zucchini. For heartier appetites, grilled chicken or shrimp are classic companions that don’t overpower the fresh flavors.
Creative Ways to Present
Get a little playful! Twirl your Avocado Pesto Pasta into neat nests atop small plates for appetizer portions, or pile it into a big, colorful bowl tossed with extra veggies—like blistered cherry tomatoes or sautéed mushrooms—for a cheerful family-style dinner. Individual ramekins or a lunchbox with a few basil leaves make portable, envy-inducing meals for work or picnics.
Make Ahead and Storage
Storing Leftovers
Avocado Pesto Pasta is definitely at its most vibrant when freshly tossed, but if you do have leftovers, store them in an airtight container in the fridge for up to one day. The avocado may discolor a bit, but the lemon juice in the sauce helps keep it green longer. Press a piece of plastic wrap directly onto the pasta to minimize browning.
Freezing
While traditional pesto freezes beautifully, the avocado in this sauce doesn’t fare quite as well. The texture can change and lose its lovely silkiness. If you’d like to freeze, try freezing just the pesto without the pasta in a tightly sealed container, then thaw and blend well before tossing with hot noodles.
Reheating
To reheat Avocado Pesto Pasta, gently warm it in a skillet over low heat and add a splash of water or a little olive oil to revive the sauce’s creaminess. Avoid microwaving, as this can make the avocado sauce separate or become mushy. Enjoy leftovers within 24 hours for the best flavor and color.
FAQs
Can I make Avocado Pesto Pasta vegan?
Absolutely! Simply leave out the Parmesan cheese—or swap in your favorite dairy-free grated alternative. The pesto sauce is still plenty creamy and flavorful, and you won’t miss a beat in taste or texture.
What type Main Course
You can use just about any pasta shape you love for Avocado Pesto Pasta. Spaghetti and penne are classics, but gluten-free or whole grain options work just as well. The key is making sure the pasta is well-drained and tossed while hot for the silkiest coating.
How do I keep the avocado from browning?
The lemon juice in the avocado pesto acts as a natural preservative, keeping the green color vibrant. For best results, prepare and serve the pasta soon after making the sauce, and store any leftovers with the surface covered tightly to limit air exposure.
Can I add protein to this dish?
Certainly! Grilled chicken, shrimp, or chickpeas make delicious, protein-rich additions. Either serve them on top or toss them right into your Avocado Pesto Pasta for a more substantial meal.
Is a food processor necessary for the pesto?
A food processor gives the smoothest, creamiest results, but a high-speed blender also works in a pinch. If you don’t have either, you can finely chop all the ingredients and mash them together—your sauce will be rustic, but still packed with flavor.
Final Thoughts
I hope you fall head over heels for this Avocado Pesto Pasta as much as I have! It’s a brilliant way to celebrate simple, fresh ingredients and whip up something crave-worthy in no time. Give it a try and let it become your go-to green pasta for every season—happy cooking!
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Avocado Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending, Boiling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful Avocado Pesto Pasta that’s perfect for a quick weeknight dinner. This vegetarian dish is a healthy twist on traditional pesto pasta, combining the richness of avocados with the freshness of basil.
Ingredients
Pasta:
- 12 oz pasta of choice (spaghetti, penne, or gluten-free)
Avocado Pesto:
- 2 ripe avocados (peeled and pitted)
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1/4 cup grated Parmesan cheese (plus more for topping)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Cherry tomatoes or red pepper flakes (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and reserve about 1/2 cup of pasta water.
- Prepare the Avocado Pesto: In a food processor, combine avocados, basil, garlic, pine nuts (or walnuts), lemon juice, olive oil, Parmesan, salt, and pepper. Blend until smooth and creamy. Add a splash of reserved pasta water if needed to thin the sauce to your desired consistency.
- Toss and Serve: Toss the hot, drained pasta with the avocado pesto until evenly coated. Add more pasta water if needed. Serve immediately, topped with extra Parmesan, cherry tomatoes, or red pepper flakes if desired.
Notes
- Best served fresh to prevent browning of avocados.
- To make it vegan, omit Parmesan or use a dairy-free alternative.
- Enhance with grilled chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 2g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
