Avocado Pasta Recipes

CREAMY AVOCADO PESTO PASTA

Creamy Avocado Pesto Pasta image

The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt and black pepper
3/4 cup roasted, salted pepitas, plus more for garnish
1 small garlic clove
1 medium (ripe) avocado
2 tablespoons fresh lemon juice
3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish
3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish
1/2 cup extra-virgin olive oil
1 pound fusilli or rotini

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

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