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
Scale
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
