4.7 from 18 votes
Creamy Avocado Pesto Pasta with Blistered Tomatoes
Creamy Avocado Pesto Pasta with Blistered Tomatoes-the avocado is the secret ingredient to making this pesto super creamy and delicious! Your family will love this easy pasta dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
Calories:
337 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Creamy Pesto:
- 1 cup basil packed leaves
- 1 cup spinach packed leaves
- 1/2 avocado large
- 2 cloves garlic
- 1 tablespoon lemon juice fresh
- 1/4 cup Parmesan Cheese grated
- 2 tablespoons olive oil
- black pepper to taste, kosher salt and freshly ground
- salt to taste, kosher salt and freshly ground
For the Pasta and Tomatoes:
- 12 oz pasta
- 1 tablespoon olive oil
- 1 pint tomatoes cherry or grape
- 2 cloves garlic roughly chopped
- black pepper to taste, kosher salt and freshly ground
- salt to taste, kosher salt and freshly ground
- crushed red pepper flakes for garnish, optional
- basil leaves for garnish, optional
- Parmesan Cheese for garnish, optional
Instructions
- First, make the creamy avocado pesto. In a food processor, add the basil, spinach, avocado, garlic, lemon juice, parmesan cheese, and olive oil. Blend until smooth. Season with salt and pepper, to taste. Set aside.
- Bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of the pasta water. Drain the pasta and transfer to a large bowl.
- While the pasta is cooking, cook the tomatoes. In a large skillet, heat the olive oil over medium heat. Add the tomatoes and garlic and season with salt and pepper. Cook, stirring frequently, until the tomatoes blister and start to pop, about 5 minutes. Discard the garlic.
- Add the creamy pesto to the large bowl of pasta. Stir, adding the reserved pasta water as necessary. Stir until the pasta is well coated in pesto. Top with blistered tomatoes. Garnish with crushed red pepper flakes, basil and parmesan cheese, if using. Serve immediately.
Cup of Yum
Notes
- Note-to make this recipe vegan, use nutritional yeast for the parmesan cheese. You can also use zucchini noodles instead of pasta.
Nutrition Information
Calories
337kcal
(17%)
Carbohydrates
48g
(16%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
77mg
(3%)
Potassium
434mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1397IU
(28%)
Vitamin C
16mg
(18%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 337
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 77mg | 3% |
| Potassium | 434mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1397IU | 28% |
| Vitamin C | 16mg | 18% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.