This recipe is inspired by Giada De Laurentiis, it is a variation of the original basil pesto, light and delicious, perfect for when you want to avoid the fatty oils. I know that avocado pesto pasta sounds strange but believe me, until you try it you won’t know what you’ve been missing all this time.
Ingredients 4-6 servings
- 1 box linguine pasta (1lb).
- 2 medium avocados.
- 3 cups arugula leaves.
- 1 cup fresh basil leaves.
- 2 lemons.
- 2 garlic cloves.
- 1 teaspoon salt.
- 1/2 teaspoon freshly ground black pepper.
- Parmesan cheese 1 cup (4 oz)
- 1/2 cup sliced almonds, toasted.
Directions
Cook the pasta according to package instructions and cook until tender but still firm to the bite. Drain and set aside about 1 cup of pasta water. Place in a serving bowl. With a spoon, scoop the pulp of the avocados place in a food processor or blender. Add the arugula, basil, lemon juice, garlic, salt and pepper. Blend until smooth. Pour the pesto over the pasta and mix. Add cheese and almonds and continue mixing until coated, adding the pasta water, as necessary, to loosen the sauce.
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