Creamy avocado-basil pesto tossed with pasta for a quick, fresh main—ready in 20 minutes, vegetarian-friendly.
# Ingredient List:
→ Pasta
01 - 12 ounces spaghetti or linguine (regular or gluten‑free)
→ Avocado pesto sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup fresh basil leaves, lightly packed
04 - 1/3 cup pine nuts (or walnuts as a substitute)
05 - 2 cloves garlic, peeled
06 - 1/3 cup freshly grated Parmesan
07 - 2 tablespoons fresh lemon juice (about 1/2 lemon)
08 - 1/4 cup extra virgin olive oil
09 - Salt and freshly ground black pepper, to taste
→ To serve
10 - Additional grated Parmesan, for garnish
11 - Extra fresh basil leaves, optional
12 - Finely grated lemon zest, optional
# Directions:
01 - Fill a large pot with water, add a generous pinch of salt and bring to a rolling boil. Add the pasta and cook until al dente according to package timing. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Process until the mixture is smooth and creamy, stopping to scrape the sides as needed. Season with salt and pepper to taste.
03 - Return the drained pasta to the still‑warm pot. Add the avocado pesto and a splash of the reserved pasta water, then toss briskly to coat evenly, adding additional cooking water a tablespoon at a time until the desired creaminess is reached.
04 - Divide the dressed pasta among warmed bowls, finish with extra Parmesan, basil leaves and a light grating of lemon zest if using, and serve immediately.
