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
Scale
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.
