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Avocado Pesto Pasta

Have a seat at Michael Bolton’s table for this tasty pasta recipe. Then help Citi and No Kid Hungry as they team up to end childhood hunger in America. https://www.citiprivatepass.com/kids

Avocado Pesto Pasta

INGREDIENTS

Servings: 4-6

1 ripe avocado

1 cup shredded Parmesan cheese

½ cup walnuts

1 cup fresh basil, packed

2 tablespoons lemon juice

2 tablespoon coarse salt, divided

3 cloves garlic, peeled

2½ tablespoons extra virgin olive oil, divided

1 pound bucatini pasta (or pasta of your choice)

1 cup grape tomatoes, halved

PREPARATION

1. Remove the pit from the avocado and scoop the flesh into a food processor or blender. Add the basil, ¾ cup of Parmesan, walnuts, lemon juice, 1 tablespoon of salt, and garlic, and puree. While pureeing, drizzle 1½ tablespoons of oil into pesto. Scoop the pesto mixture into a small bowl and set aside.


2. Combine 2 quarts of water in a large pot with the remaining tablespoon of salt and 1 tablespoon of olive oil. Bring to a boil and add pasta. Cook according to package directions, until al dente. Reserve ¼ cup of pasta water for the sauce and drain.


3. Return pasta to pot and add pesto mixture and ¼ cup pasta water. Stir well to coat pasta.


4. Portion into individual serving bowls and garnish with tomatoes and remaining Parmesan cheese.


5. Enjoy!