Avocado Pesto Pasta is creamy and fresh and full of rich flavor, so you'll be surprised to find it's a healthy dish too! Packed with healthy fats, seeds, and greens, and made in just 20 minutes, this recipe is the full package!
Course Main Course
Cuisine American, Italian
Keyword Avocado Pesto Pasta
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 412kcal
Author Michelle
Ingredients
16ouncespastauncooked
¾cuproasted salted pepitas
3garlic cloves
1ripe avocadohalved, seeded and peeled
2tablespoonslemon juice
6ouncesParmesan cheesefreshly grated
3cupspacked fresh basil leaves
½teaspoonsaltplus more to taste
½teaspoonblack pepper
Instructions
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.
Video
Notes
Add water to thin if having trouble processing. Pesto should be consistency of guacamole, but not runny.
Storage: To prevent browning, press a piece of plastic wrap directly on the surface of the avocado pesto and refrigerate for up to 5 days in an airtight container.
Freezer Directions: Transfer to an airtight container and freeze for up to 3 months. The easiest way to thaw is in a large stock pot before adding noodles. This method will keep the pesto green.