Description
Indulge in a creamy and flavorful Avocado Pesto Pasta that’s a perfect blend of Italian and American flavors. This vegetarian dish is quick to make and bursting with fresh ingredients.
Ingredients
Scale
Pasta:
- 12 oz pasta of choice (such as spaghetti or penne)
Avocado Pesto:
- 2 ripe avocados (pitted and peeled)
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Salt and pepper to taste
- 1/4 cup pasta water (reserved)
- Cherry tomatoes or extra basil for garnish (optional)
Instructions
- Cook the pasta: Prepare pasta according to package instructions, then drain and set aside, saving 1/4 cup of pasta water.
- Make the Avocado Pesto: In a food processor, blend avocados, basil, garlic, nuts, lemon juice, olive oil, Parmesan, salt, and pepper until smooth. Add reserved pasta water gradually for desired consistency.
- Combine and serve: Toss pasta with avocado pesto until coated. Serve with extra Parmesan, cherry tomatoes, or basil.
Notes
- For a vegan version, omit or substitute Parmesan with nutritional yeast.
- Best served fresh; leftovers can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg
