Avocado Pesto Pasta
I like avocados. But I can’t say I’m avocado-crazy. I see all these people on social media who I’m quite certain, exclusively live off of the things. While I appreciate them, I find I prefer when they’re served TO me, rather than me having to figure out how I’m going to use them, and how to time it just so, so I enjoy the avocado on a day where its perfectly ripe. Cause we all know if I wait one more day, it will be mushy and full of brown spots.
Last week, I was inspired to do something fantastic with an avocado. So. I bought basil, I bought an avocado, and I used all that social media inspiration to create avocado pesto pasta. And let me tell YOU. It was SO delicious! AND extremely filling! Yay for going to bed, and not even wishing you had a snack just in case you got hungry in the night. (I’m not the only one that has these bed-time thoughts, am I right?!). Best part was, the pasta was made, the sauce was prepared, and the dish was photographed in less than 15 minutes. This is MADE for all you busy people out there.
- 2 cups rotini pasta, cooked
- 1 avocado
- 1 lemon, juiced
- 2 Tbsp olive or avocado oil
- 1/4 cup pine nuts (or hemp hearts - I used hemp - it's what I had kicking around.)
- Sea salt - to taste
- 1 bunch basil - de-stemmed and lightly chopped
- In a food processor, combine avocado, lemon juice, oil, and nuts until smooth.
- Add salt to taste.
- Add basil, and process until JUST combined (see my tips and tricks rationale below)
- Toss pasta with sauce.
- Photograph it before you take the first bite, and send me a picture on IG or Twitter @AndreaHardyRD; THEN you are allowed to enjoy
Pasta Tips and Tricks
- When I posted my picture of my pasta, I had SO MANY people comment that they’ve tried avocado pesto before, and it didn’t turn out. I’m wondering if this is because they over-processed the basil – making it bitter. As such, add the basil once the avocado puree is at the consistency you want.
- I made this recipe vegan, but if you’d like to, sprinkle some parm on top. Go big or go home and choose parm reggiano or grana panado. You can purée it in, or shave some on top. Your choice.