Best Creamy Avocado Pesto Pasta Recipes
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.
PASTA WITH CREAMY AVOCADO "PESTO" SAUCE
This decandent sauce is creamy, buttery and luscious. If you love avocados, then you will enjoy this quick and easy sauce.
Provided by Kathy W
Categories Other Sauces
Time 25m
Number Of Ingredients 9
Steps:
- 1. Sauce: Remove avocado from skin and place in a small bowl. Mash with a fork until fairly smooth - it doesn't have to be perfect. Stir in lime juice, mayonnaise, onion, almonds, salt and pepper. Blend well.
- 2. Cook pasta according to package directions.
- 3. Drain and return to pot. Drizzle with melted butter. Mix to coat the pasta then serve up each individual portion.
- 4. Spoon on a generous dollop of avocado sauce and gently mix. (The heat from the pasta will "melt" the sauce much like any other pesto), sprinkle with parmesan and enjoy.
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