When I think of creamy avocado pesto pasta, I am transported back to lazy summer afternoons spent in my grandmother’s kitchen. The aroma of fresh basil and garlic wafting through the air, mingling with the laughter of family gathered around the table, is a memory I cherish. This dish has become a staple in my home, not just for its vibrant flavors but for the warmth and connection it brings. Today, I want to share this delightful recipe with you, so you can create your own memories around the dinner table.
What Makes This Recipe Special
This creamy avocado pesto pasta stands out for several reasons:
- Nutritious Ingredients: Packed with healthy fats from avocados and the goodness of fresh basil, this dish is as nourishing as it is delicious.
- Quick and Easy: With minimal cooking time, you can whip this up in under 30 minutes, making it perfect for a busy lunch or dinner.
- Versatile Base: The pesto can be used in various ways—toss it with veggies, spread it on sandwiches, or even use it as a dip!
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
- 12 oz pasta of your choice (spaghetti, penne, or gluten-free)
- 2 ripe avocados
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts (or walnuts)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil as needed
Let’s Get Cooking
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine the avocados, basil, garlic, pine nuts, Parmesan cheese, lemon juice, salt, and pepper. Blend until smooth.
- With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
- Toss the cooked pasta with the avocado pesto until well coated. Adjust seasoning if necessary.
- Serve immediately, garnished with extra basil and a sprinkle of Parmesan cheese.
Helpful Hints & Variations
For a little extra zing, try adding a pinch of red pepper flakes to the pesto for a spicy kick. You can also mix in some cherry tomatoes or sautéed vegetables for added texture and flavor. If you have leftovers, this pesto can be stored in the fridge for up to three days—just add a splash of lemon juice to keep it fresh!
Perfect Pairings
This creamy avocado pesto pasta pairs beautifully with:
- A crisp green salad with a light vinaigrette
- Garlic bread or crusty baguette
- A chilled glass of white wine or sparkling water with lemon
Kitchen Q&A
Q: Can I make this dish vegan?
A: Absolutely! Just substitute the Parmesan cheese with nutritional yeast, and you’re all set!
Why I Love This Recipe
This creamy avocado pesto pasta is more than just a meal; it’s a reminder of the love and laughter shared around the table. It’s a dish that invites creativity and experimentation, allowing you to make it your own. I hope it brings you as much joy as it has brought me.
Your Turn
I can’t wait for you to try this recipe! Feel free to tweak it to your liking and share your experiences. Let’s keep the conversation going—what variations did you try? What memories did it evoke for you? Happy cooking!
Elevate Your Lunch Game with This Creamy Avocado Pesto Pasta
Ingredients
- 8 ounces pasta (spaghetti or your choice)
- 2 ripe avocados
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine the avocados, basil, garlic, pine nuts, Parmesan cheese, lemon juice, salt, and pepper. Blend until smooth.
- With the processor running, slowly drizzle in olive oil until the pesto reaches your desired consistency.
- Toss the cooked pasta with the avocado pesto until well coated. Adjust seasoning if necessary.
- Serve immediately, garnished with extra basil and a sprinkle of Parmesan cheese.
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