Pasta With Creamy Avocado Pesto Sauce Recipes

CREAMY AVOCADO PESTO PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve ½ cup pasta water. Drain remaining and set aside.
• Add remaining ingredients to the food processor. Process until smooth. Adjust salt and pepper to taste.
• To pasta, add 2 cups pesto and reserved pasta water. Toss to coat.
• Serve topped with additional pepitas, Parmesan, and basil.

CREAMY AVOCADO PESTO PASTA

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.

CREAMY AVOCADO PESTO - DELISH!

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
• Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.

CREAMY AVOCADO PESTO

Steps:

• 1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
• 2. Season with salt and pepper to taste.
• 3. Use immediately or keep, refrigerated, for up to four hours.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Add a bit of salt to the water. Add the pasta and stir occasionally until ready. Make sure it is soft but still firm to bite so it doesn't break.
• Strain the pasta and set aside.
• Meanwhile, in a small pan, toast the almonds over medium high heat, stirring constantly, for 2 to 3 minutes. Remove them from the heat and allow them to cool slightly.
• In a food processor or blender, add the basil, almonds, garlic, avocado, spinach, olive oil, and lime juice, blend until combined.
• Slowly add in the water until it is your desired consistency. Make sure you don't add too much at a time so it doesn't get too thin.
• Place the pasta in a large and gently fold in the avocado pesto sauce.
• Garnish with pepper flakes, fresh basil, cherry tomatoes, sun dried tomatoes, or Parmesan cheese.
• Serve immediately at room temperature and enjoy!