Avocado Pesto Pasta

about the recipe

For a simple weeknight meal that will keep you coming back for more, this Avocado Pesto Pasta always delivers! All you have to do is boil pasta and throw some ingredients in a blender, and you'll have this easy dish ready in no time.

about the recipe

Adding avocado gives the pesto a rich creaminess plus a boost of healthy fat that still packs in all the flavors we love. You can also easily turn this recipe into a gluten-free or vegan-friendly meal if you like.

INGREDIENTS

– 8 ounces pasta gluten-free if necessary – ¼ cup fresh basil – 1 avocado peeled and pitted – ½ cup extra virgin olive oil – ½ cup shredded parmesan cheese rennet free; substitute ¼ cup nutritional yeast to make vegan – ⅓ cup pine nuts – 1 lemon zest and juice – 1 tablespoon minced garlic – ½ teaspoon sea salt – ¼ teaspoon fresh ground black pepper – ¼ teaspoon crushed red pepper – ¼ cup sun-dried tomatoes dehydrated and chopped – For serving: crushed red pepper and additional parmesan cheese

Step 1

– Cook pasta according to package directions. Drain and reserve ½ cup of the cooking water.

Step 2

Meanwhile, combine the basil, avocado, olive oil, parmesan, pine nuts, lemon juice, lemon zest, garlic, salt, black pepper, and crushed red pepper in a blender.

Step 3

Process until smooth.

Step 4

– Return the pasta to the cooking pot and set the heat to low.

step 5

- Toss well. – Add the reserved cooking water, 1 tablespoon at a time, to achieve the desired consistency.

step 6

– Top with sun dried tomatoes, crushed red pepper flakes and parmesan cheese.

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