Avocado Pesto Pasta

Photo: PrettyD

Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. Adding avocados to pesto creates a rich and creamy texture without using cheese.

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 sprig(s) basil

Preparation

  1. Ingredients

  2. 1 pound linguine
  3. 1 bunch fresh basil, reserve some leaves for garnish
  4. ½ cup pine nuts
  5. 2 avocados, pitted and peeled
  6. 2 tablespoons lemon juice
  7. 3 cloves garlic
  8. ½ cup olive oil
  9. Sea salt
  10. Freshly ground black pepper
  11. 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

  12. Procedure

  13. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

  14. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

  15. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
March 2013

This recipe is a personal recipe added by PrettyD and has not been tested or endorsed by MyRecipes.

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