CREAMY AVOCADO PESTO PASTA
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
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!
A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.
Provided by Nicmic921
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 50.3 g, Cholesterol 50.6 mg, Fat 24.5 g, Fiber 6.8 g, Protein 16.6 g, SaturatedFat 4.5 g, Sodium 145.2 mg, Sugar 1.5 g
AVOCADO PESTO PASTA RECIPE
Steps:
- Cook pasta according to package directions.
- In a large sauce pan or skillet sauté broccoli with 2 tablespoons olive oil over medium heat for 1-2 minutes. Add water, cover, and let steam for 6-7 minutes or until broccoli turns a bright green.
- Remove broccoli from skillet and set aside on a plate. Add remaining 1 tablespoon of olive oil and onions. Sauté for 4-5 minutes over medium heat.
Nutrition Facts : Calories 476 kcal, Carbohydrate 47 g, Protein 11 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 335 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
These spiralized zucchini noodles are tossed in creamy avocado pesto to make a delicious gluten-free dinner!
Provided by Sarah Bond
Categories Main Dishes Pastas Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Sauce: In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency. Season with salt and pepper, to taste.
- Zucchini Noodles: Saute zoodles with a splash of olive oil over medium/high heat until slightly soft and bright green, 3 to 5 minutes. Drain excess water.
- Serve: Toss zoodles with sauce and top with parmesan cheese (you may not need all of the sauce).
Nutrition Facts : ServingSize 1 serving (half recipe), Calories 362 kcal, Carbohydrate 16 g, Protein 4.6 g, Fat 34.1 g, SaturatedFat 6.3 g, Sodium 28 mg, Fiber 9.1 g, Sugar 4.1 g
CREAMY AVOCADO PESTO PASTA
Easy and fresh, this Avocado Pesto Pasta is perfect for warm weather, made with fresh basil, tangy lime, creamy avocado and a sprinkle of Parmesan in just 20 minutes!
Provided by Michelle
Categories Main Course
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 serving, Calories 412 kcal, Carbohydrate 17 g, Protein 25 g, Fat 30 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 29 mg, Sodium 1628 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 18 g
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- Bring a large pot of salted water to a boil and cook your Pasta according to the package instructions.
- In the meantime, combine all of the Pesto ingredients in a Food Processor and process until evenly incorporated. If you’d like your Pesto to be thinner, add additional Vegetable Broth in 2 tbsp increments as necessary.
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- Bring a large pan of water to the boil. Add a good pinch of salt and the spaghetti and cook according to packet instructions until al dente.
- Meanwhile, make the avocado pesto. Halve and stone the avocado, scoop out the flesh and put into a food processor. Add the lemon juice, torn basil, chopped garlic and olive oil and pulse briefly to make a rough-textured pesto-like sauce. Stir in the finely chopped red chilli and grated Parmesan, then season to taste.
- Drain the spaghetti, stir in the pesto and check the seasoning. Divide between 4 warm bowls and top with Parmesan shavings to serve.
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