Pastawithavocado Recipes

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BACON AVOCADO PASTA



Bacon Avocado Pasta image

Delicious bacon and avocado with a basil lemon dressing make this pasta amazing. I serve it as a hot pasta dish but it can also be served cold like a pasta salad.

Provided by DragonMom

Categories     Meat and Poultry Recipes     Pork

Time 47m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package bow-tie pasta
6 slices bacon
⅔ cup chopped basil
3 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
¼ teaspoon ground black pepper
⅛ teaspoon salt
2 avocados, chopped
½ cup grated Romano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble into small pieces.
  • Mix basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
  • Combine bacon pieces and avocado in a large bowl. Stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 43.5 g, Cholesterol 30.6 mg, Fat 17.9 g, Fiber 2.1 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 572.6 mg, Sugar 2.3 g

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

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.

AVOCADO TOMATO PASTA



Avocado Tomato Pasta image

Here in Texas, there is always an abundance of fresh tomatoes and avocados so this pasta is a great way to enjoy both of these wonderful ingredients. The avocado adds a wonderful richness to this "uncooked" sauce.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon salt (or to taste)
1 lb fresh pasta (your choice)
3 large ripe avocados
3 tablespoons fresh lime juice (or lemon)
3 cups ripe tomatoes, peeled, seeded and chopped
3/4 cup red onion, finely chopped
2 cups fresh basil, chopped
fresh ground black pepper
parmesan cheese, freshly grated (for passing)
basil sprig (to garnish)

Steps:

  • In a large pot, bring 4 quarts water to a rapid boil over high heat. Stir in 1 tablespoons salt. Drop in pasta and cook, stirring frequently, until tender but still firm to the bite.
  • Meanwhile, scoop the avocado pulp into a large bowl. Using a fork, mash the avocado coarsely, leaving a few small chunks. Add the lime or lemon juice, onion, tomato, chopped basil, and salt and pepper to taste. Mix gently.
  • Drain the pasta, transfer to the bowl with the avocado mixture, and toss well. Garnish with basil sprigs and serve immediately. Pass the cheese at the table for sprinkling over individual servings.

Nutrition Facts : Calories 660, Fat 29.6, SaturatedFat 4.3, Cholesterol 82.8, Sodium 1795.3, Carbohydrate 87, Fiber 14.6, Sugar 6.3, Protein 18.7

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