Avocado Pesto Pasta
Ingredients
The pasta
-
14
ounces
rotini pasta or any kind of pasta
The pesto
-
2
medium
ripe avocados
-
2
cups
arugula, loosely packed
-
1
medium
jalapeño pepper, cut into quarters
-
½
cup
fresh cilantro leaves
-
2
cloves
garlic
-
3
tablespoons
fresh lime juice
-
1
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
½
cup
grated Parmesan cheese
-
2
pints
cherry tomatoes, halved
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and reserve 1 cup of pasta water.
- In a food processor, combine the avocado, arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper, and puree until smooth.
- Add the Parmesan cheese to the mixture and puree again until incorporated.
- Pour the avocado pesto over the cooked pasta and toss gently to combine, adding reserved pasta water if necessary.
- Add the cherry tomatoes and toss to combine before serving warm or at room temperature, topped with additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
634
Total fat
20g
Total carbohydrates
95g
Total protein
22g
Sodium
1mg
Cholesterol
11mg
You might also like