If you are on the lookout for a fresh and creamy pasta dish that bursts with flavor and is incredibly easy to whip up, this Avocado Pesto Pasta Recipe is just what you need. Combining the rich creaminess of ripe avocados with fragrant basil and zesty lemon, it transforms a simple plate of pasta into a vibrant, satisfying meal. Whether you’re cooking for a quick lunch or a cozy dinner, this recipe brings a delightful and healthy twist to your pasta rotation that you’ll want to make again and again.
Ingredients You’ll Need
Getting your hands on these simple yet essential ingredients is the first step to making the Avocado Pesto Pasta Recipe a success. Each element plays a vital role—from providing creaminess and freshness to adding texture and a touch of tang that elevates the dish.
- 12 oz pasta: Choose spaghetti, linguine, or penne to provide the perfect base for the creamy sauce.
- 2 ripe avocados: The star ingredient that delivers unmatched creaminess and healthy fats.
- 1 cup fresh basil leaves: Offers bright, herbaceous notes that complement the avocado perfectly.
- 1/4 cup pine nuts or walnuts: Adds a subtle crunch and a nutty undertone to the pesto.
- 2 garlic cloves: Infuses a gentle kick of savory depth without overpowering the fresh flavors.
- 2 tablespoons lemon juice: Brightens the sauce with a refreshing, citrusy zing.
- 1/3 cup olive oil: Smooths out the pesto to a luscious texture while adding richness.
- 1/4 cup grated Parmesan cheese (optional): Boosts the umami and melts beautifully into the sauce for extra richness.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Cherry tomatoes and extra Parmesan for garnish (optional): These add a pop of color and freshness for a gorgeous finish.
How to Make Avocado Pesto Pasta Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cook your pasta according to the package instructions until it reaches that perfect al dente texture. This ensures a slight bite that will hold up well against the creamy pesto. Reserve about half a cup of the pasta water before draining—it’s a handy trick for adjusting your sauce consistency later.
Step 2: Blend the Avocado Pesto
While the pasta cooks, combine the avocados, fresh basil leaves, pine nuts or walnuts, garlic cloves, lemon juice, and olive oil in a food processor or blender. Pulse everything until you achieve a smooth, creamy blend, pausing occasionally to scrape the sides so that all ingredients are perfectly incorporated. The result is a luscious green pesto that’s rich in flavor and nutrition.
Step 3: Incorporate Parmesan and Season
Now it’s time to stir in the Parmesan cheese if you’re using it—it melts effortlessly into the avocado mixture, adding a savory depth. Season the pesto with salt and pepper to taste. This step is key, as it balances the fresh, rich flavors and makes the sauce sing on your palate.
Step 4: Combine Pasta and Pesto
Return to your drained pasta and toss it warmly with the avocado pesto. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up to your desired creaminess. This simple addition helps the sauce cling beautifully to every strand or piece of pasta without being heavy.
Step 5: Serve Immediately with Garnishes
For the final flourish, serve your Avocado Pesto Pasta Recipe topped with halved cherry tomatoes and an extra sprinkle of Parmesan cheese if you like. The juicy tomatoes add brightness and color, making the dish as visually appealing as it is delicious.
How to Serve Avocado Pesto Pasta Recipe
Garnishes
Fresh garnishes can take the dish to the next level. Try vibrant cherry tomatoes for sweetness and a pop of color, or scatter toasted pine nuts on top for crunch. A handful of freshly grated Parmesan enhances richness and looks inviting. Even a sprinkle of red pepper flakes can add a fun little kick if you enjoy a bit of heat.
Side Dishes
This Avocado Pesto Pasta Recipe pairs beautifully with crisp salads dressed in lemon vinaigrette, or roasted vegetables like asparagus and zucchini to keep things light and balanced. Garlic bread or warm crusty rolls are perfect if you want something hearty. For a fresh green option, simply serve alongside arugula dressed lightly with olive oil and lemon.
Creative Ways to Present
Looking to impress friends or family? Serve the pasta in individual bowls with a drizzle of olive oil and a basil leaf on top for elegance. You could also toss in some grilled shrimp or chicken for added protein and present it as a stunning main course. For picnic or potluck vibes, pack it cold or at room temperature—the flavors only deepen as time passes!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the Avocado Pesto Pasta Recipe in an airtight container in the refrigerator. Because avocado tends to brown, it’s best eaten within one day of preparation to enjoy that fresh, vibrant green color and flavor at its peak.
Freezing
Freezing avocado-based pesto pasta isn’t recommended since avocados can change texture and suffer flavor loss when frozen. Instead, prepare your pasta fresh for the best taste, or freeze the cooked pasta separately without the avocado sauce and combine when ready to eat.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to keep the sauce creamy and prevent it from drying out. Avoid microwave reheating if possible, as it can make the texture less pleasant.
FAQs
Can I make this Avocado Pesto Pasta Recipe vegan?
Absolutely! Simply omit the Parmesan cheese or replace it with a plant-based alternative to keep the dish creamy and flavorful while adhering to vegan dietary preferences.
What type of pasta works best for this recipe?
This recipe is very versatile, but you’ll find spaghetti, linguine, or penne work best because their shapes hold the creamy avocado pesto nicely without overwhelming the sauce.
Can I use other nuts instead of pine nuts or walnuts?
Yes, feel free to experiment with almonds or cashews to add your own twist to the pesto’s flavor and texture. Each nut lends a slightly different nuttiness that complements the avocado.
How ripe should the avocados be?
Choose avocados that are soft to the touch but not mushy. Perfectly ripe avocados ensure a buttery texture that’s essential for the silky smoothness of the pesto sauce.
Is this recipe good for meal prep?
This recipe is best enjoyed fresh due to the avocado’s tendency to brown, but you can prep the pesto and pasta separately to bring together right before eating for quicker meal prep.
Final Thoughts
If you’re craving something healthy, creamy, and bursting with fresh flavor, this Avocado Pesto Pasta Recipe is a definite must-try. It’s simple but sophisticated, nourishing yet indulgent, and perfect for sharing with family and friends around the table. Once you make it, it’s bound to become one of your quick go-to recipes for busy days or anytime you want to impress without the fuss. Dive in and enjoy every delicious bite!
Print
Avocado Pesto Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
A creamy and fresh avocado pesto pasta that combines ripe avocados, fresh basil, and nuts to create a rich, flavorful sauce tossed with perfectly cooked pasta. This easy vegetarian dish is perfect for a quick weeknight meal or a light lunch, garnished with cherry tomatoes and Parmesan for an elegant touch.
Ingredients
Main Ingredients
- 12 oz pasta (such as spaghetti, linguine, or penne)
- 2 ripe avocados, peeled and pitted
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Garnish (Optional)
- Cherry tomatoes
- Extra Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, then set the pasta aside.
- Prepare the Avocado Pesto: In a food processor or blender, combine the ripe avocados, fresh basil leaves, pine nuts or walnuts, garlic cloves, lemon juice, and olive oil. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
- Finish the Sauce: Stir in the grated Parmesan cheese, if using, and season the pesto with salt and pepper to taste. Adjust the seasoning carefully to balance the flavors.
- Toss Pasta with Pesto: Add the warm, drained pasta to the bowl with the avocado pesto. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce and help it coat the pasta evenly.
- Serve: Plate the pasta immediately, garnishing with halved cherry tomatoes and extra Parmesan cheese if desired. Enjoy your fresh and creamy avocado pesto pasta right away for best flavor.
Notes
- This dish is best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- If pine nuts or walnuts are unavailable, other nuts like almonds can be used as a substitute.
- Reserve pasta water is key to adjust sauce consistency, adding it gradually to prevent the pesto from becoming too thin.
