Put a healthful California twist on a traditional Italian favorite and you’ve got avocado pesto pasta. The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min!
What I love about this dish is the way the creamy avocado blended with the traditional pesto ingredients softens that basil a bit. This pasta is still full of flavor, just very nicely balanced. The pine nuts give a nice crunch, while the lemon and lime brighten everything up.
Ingredients
For the avocado pesto sauce:
- 2 ripe avocados (250 g)
- 20 g basil
- 50 g nuts
- salt
- pepper
- 50 g parmesan cheese, grated
- grated zest and juice from 1 lemon
- 1 clove of garlic
- 50-100 ml of Extra Virgin Olive Oil (You know from where to buy it...)
For the linguine:
- 500 g linguine pasta
- avocado pesto sauce
- walnuts, for serving
- grated cheese, for serving
- cherry tomatoes, chopped in half, for serving
Instructions
For the avocado pesto sauce:
- Add all of the ingredients, apart from the olive oil, to a food processor.
- Beat for 2 minutes, until the nuts break down.
- Then add the olive oil and grated parmesan.
- Beat to combine.
- Your avocado pesto sauce is ready.
For the linguine:
- Boil the linguine according to the instructions on the package.
- When ready, drain and transfer to a pan.
- Add the avocado pesto sauce.
- Stir to coat completely.
- Serve with walnuts, a gentle quantity of grated parmesan cheese.
- Enjoy!
Tips:
- Because avocados oxidise quickly after you slice them, this sauce is best served immediately.
- Make it grain-free: Serve this avocado sauce with spiralled or julienned zucchini or on a bed of spaghetti squash.
- And remember, avocado is the type of fat you need in your life ;)
No comments:
Post a Comment