Creamy Avocado Pesto Pasta

Silky avocado-basil pesto tossed with pasta for a bright, 20-minute main that's creamy, fresh, and adaptable.

# What You’ll Need:

→ Pasta

01 - 340 g (12 oz) spaghetti or linguine (regular or gluten-free)

→ Avocado Pesto Sauce

02 - 2 ripe avocados, peeled and pitted

03 - 1 cup (25 g) fresh basil leaves

04 - 1/3 cup (35 g) pine nuts (or walnuts for variation)

05 - 2 cloves garlic

06 - 1/3 cup (30 g) freshly grated Parmesan cheese

07 - 2 tbsp (30 ml) lemon juice (about 1/2 lemon)

08 - 1/4 cup (60 ml) extra virgin olive oil

09 - Salt and black pepper, to taste

→ To Serve

10 - Extra Parmesan cheese, for garnish

11 - Fresh basil leaves, optional

12 - Lemon zest, optional

# Directions:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.

02 - While the pasta cooks, prepare the avocado pesto: In a food processor or blender, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

03 - Return the drained pasta to the pot. Add the avocado pesto and a splash of reserved pasta water. Toss to coat the pasta evenly, adding more cooking water as needed for desired creaminess.

04 - Serve immediately, garnished with additional Parmesan, fresh basil, and lemon zest if desired.

# Expert Tips:

01 -

The avocado sauce comes together in minutes and feels almost too luxurious for so little effort.
I find it’s the easiest way to sneak heart-healthy fats and freshness into a weeknight meal that tastes like summer in a bowl.

02 -

Avocado oxidizes quickly—leave the sauce out too long and it’ll fade from bright green to a muddier shade, so make it just before serving.
I learned that adding enough pasta water is the trick to keeping the sauce creamy and helping it hug every strand, not clump.

03 -