Avocado Pesto Pasta
Ingredients
The pasta
The pesto
-
¼
cup
fresh basil
-
1
unit
avocado
-
½
cup
extra virgin olive oil
-
½
cup
shredded parmesan cheese
-
⅓
cup
pine nuts
-
1
unit
lemon (zest and juice)
-
1
tablespoon
minced garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
¼
teaspoon
crushed red pepper
-
¼
cup
sun-dried tomatoes
For serving
-
to taste
crushed red pepper
-
to taste
additional parmesan cheese
Instructions
- Cook the pasta according to package directions and reserve ½ cup of the cooking water.
- In a blender, combine basil, avocado, olive oil, parmesan, pine nuts, lemon juice, lemon zest, garlic, salt, black pepper, and crushed red pepper. Blend until smooth.
- Return the pasta to the pot and set the heat to low.
- Toss the pasta with the pesto and sun-dried tomatoes.
- Add reserved cooking water, one tablespoon at a time, until the desired consistency is reached.
- Season with salt and pepper to taste, then top with crushed red pepper flakes and parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
6
Calories
456
Total fat
31g
Total carbohydrates
37g
Total protein
11g
Sodium
346mg
Cholesterol
6mg
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