Creamy Avocado Pesto Pasta (Printable Version)
Creamy pasta featuring ripe avocado, fresh basil, and nuts that comes together in just 15 minutes for a nutritious weeknight meal.
# Ingredients:
01 -
200 grams dry pasta (spaghetti, penne, rotini, etc.)
02 -
1 ripe avocado
03 -
½ cup packed fresh basil leaves
04 -
¼ cup pine nuts or walnuts
05 -
2 cloves garlic
06 -
¼ cup extra virgin olive oil
07 -
½ teaspoon sea salt
08 -
¼ teaspoon ground black pepper
09 -
Juice of one lemon, freshly squeezed
# Steps:
01 -
Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is cooked, reserve ½ cup of the pasta water and set aside. Drain the rest of the pasta and place it back into the pot.
02 -
Gather the remaining ingredients and place them directly into your food processor. Pulse until blended into a smooth, creamy, and thick mixture.
03 -
Pour the sauce into the pot of cooked and drained pasta, and toss until the pasta is fully coated. Add a little pasta water if needed to achieve a creamy consistency.
04 -
Transfer the pasta to a plate and top with fresh basil leaves and ground black pepper. Optionally, garnish with cherry tomatoes and shredded Parmesan cheese if not vegan. Serve immediately.
# Notes:
01 -
Store avocado pasta in an airtight container in the refrigerator for up to 3 days. Note that the pasta may brown over time due to the avocado in the sauce.
02 -
Store leftover pesto sauce in an airtight container in the refrigerator for up to 4-5 days. To minimize color change, place plastic wrap directly on the sauce surface to prevent oxidation.
03 -
Freeze leftover avocado pesto sauce in an ice cube tray for future use. Freezing immediately helps prevent oxidation.