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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.

Avocado Pesto Pasta


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


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!