Avocado Pesto Pasta
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Avocado Pesto Pasta
Description
This recipe starts by toasting pine nuts until golden to add a warm, nutty note to the pesto. The sauce combines fresh basil leaves, ripe avocado, Pecorino Romano cheese, lemon juice, garlic, toasted pine nuts, kosher salt, black pepper, and crushed red pepper flakes blended with extra-virgin olive oil to create a smooth consistency that clings to pasta.
Bucatini pasta is cooked in salted water until al dente, and a cup of the starchy pasta water is reserved to adjust sauce consistency if needed. After draining, the pasta is returned to the pot, mixed vigorously with the avocado pesto to evenly coat every noodle, and finished with extra grated cheese, fresh basil leaves, and crushed red pepper for garnish.
The dish is served immediately, brightened further by a spritz of lemon juice from wedges on the side. This meal offers a fresh, creamy texture balanced with herbal and mildly spicy flavors.
Ingredients
- 4 cups basil fresh leaves
- 1 avocado ripe
- ½ cup pine nuts toasted
- ½ cup Pecorino Romano cheese plus more for topping, finely grated
- 2 tablespoons lemon juice
- 4 cloves garlic
- salt kosher salt
- black pepper kosher salt
- ¼ teaspoon crushed red pepper flakes plus more for topping
- ½ cup extra-virgin olive oil
- 1 pound bucatini pasta
- 1 cup reserved starchy pasta water
- basil leaves for garnish, fresh
- lemon for spritzing, wedges
Instructions
- As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until they are golden and fragrant, about 5 to 6 minutes. Do not walk away! They burn quickly.
- To make the pesto, combine the basil, avocado, cheese, lemon juice, pine nuts and garlic in a food processor. Add a big pinch of salt and pepper along with the crushed red pepper. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add any extra if needed to reach the desired consistency. Taste and season additionally with salt if needed.
- Bring a pot of salted water to a boil and cook the bucatini according to the directions. Reserve 1 cup of starchy pasta water.
- Drain the pasta and toss it back in the pot. Add the pesto while it’s hot and toss it thoroughly so every noodle is coated. Stir in a sprinkle of extra cheese, some fresh basil leaves and crushed red pepper. Serve immediately with a wedge of lemon for spritzing!
User Reviews
Overall Rating
5
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