Avocado Pesto Pasta

For an irresistible bowl of comfort that only takes minutes to throw together, this Pasta and Avocado Pesto recipe is one the whole family will love!

Course Main

Cuisine American

Keyword pasta

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 456kcal

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

Cook pasta according to package directions. Drain and reserve ½ cup of the cooking water.
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. Process until smooth.
Return the pasta to the cooking pot and set the heat to low.
Toss with the pesto and sun dried tomatoes.
Add the reserved cooking water, 1 tablespoon at a time, to achieve the desired consistency.
Top with crushed red pepper flakes and parmesan cheese.