Avocado Pesto Pasta
Avocados are incredibly versatile—and full of heart-healthy good fats!—yet we usually only think to serve them at room temperature as guacamole, spread on toast, or added to salads. That’s why this avocado pesto pasta recipe is so delightful. The creaminess of avocados make them ideal for sticking to pasta. Just blend with a little pesto and toss with any pasta you like—spaghetti, penne, rigatoni . . . it’s such a tasty way to get the nutritional benefits of avocados in a dish that’s warm and satisfying.
Ingredients
1 cup dry pasta of your choice
1 medium avocado
1 cup fresh basil leaves (or use any combination of greens such as spinach, arugula, cilantro and parsley)
Juice from ½ lemon, plus zest
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
½ cup pasta cooking water
Optional additions: A sprinkle of pine nuts or raw cashews, and chili flakes or chili oil for some heat.
Directions
Cook pasta according to package directions. When draining, reserve ½ cup cooking water
Add remaining ingredients to a blender or food processor (start with ¼ cup pasta water and add more as needed)
Blend until creamy, then adjust seasonings and add more lemon juice if needed.
Toss with hot pasta and serve immediately.
For extra flavour, top with freshly grated parmesan cheese, or nutritional yeast for a vegan option.
