Avocado Pesto Pasta
Try this Avocado Pesto Pasta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1/3 cup olive oil
- 1 cup cherry tomatoes halved
- 3 large cloves garlic
- 2 tbsp lemon juice
- 1/2 cup pine nuts
- 12 oz. spaghetti noodles uncooked
- 2 large california avocados pitted and peeled
- 1 1/2 to 2 cups fresh basil leaves
- 1/4 cup parmesan cheese plus more for garnish
- 1/2 tsp salt (plus more to taste)
- Carbohydrate 15.7226650193848 g
- Cholesterol 5.50000000700806 mg
- Fat 48.0260851053893 g
- Fiber 3.54760008734103 g
- Protein 9.93082001928062 g
- Saturated Fat 5.61527451028964 g
- Serving Size 1 1 recipe (238g)
- Sodium 105.871000125 mg
- Sugar 12.1750649320438 g
- Trans Fat 5.03700051323386 g
- Calories 505 calories
Bring a large pot of salted water to a boil and cook noodles until tender. Reserve 1 cup pasta water and drain the rest.While pasta is boiling prepare the pesto by adding the avocados, basil, garlic, parmesan cheese, pine nuts, lemon juice and salt in a food processor. Blend the mixture, then slowly stream in the olive oil while still blending. Scrap down sides and pulse again until mixture is combined. Season to taste with more salt if needed.Toss the pesto with the hot pasta, add a little pasta water to thin if sauce is too thick. Toss in the tomatoes and enjoy hot with a sprinkle of parmesan cheese.
