avocado pesto pasta (chloe cascarelli)

Name: Avocado Pesto Pasta (Chloe Cascarelli)
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 16 ounce(s) dried linguini; 1 bunch(es) fresh basil leaves; 1/2 cup(s) pine nuts; 2 - ripe avocados, peeled & pitted; 2 tablespoon(s) fresh lemon juice; 3 clove(s) garlic; 1/2 cup(s) olive oil; - salt and pepper, to taste

6 Pinches

Tracy Brophy

Round Hill, VA

Updated on Jul 22, 2015

Very easy to make gluten free with just a choice of gluten free pasta.

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

16 ounces dried linguini
1 bunch fresh basil leaves
1/2 cup pine nuts
2 - ripe avocados, peeled & pitted
2 tablespoons fresh lemon juice
3 cloves garlic
1/2 cup olive oil
- salt and pepper, to taste

How To Make avocado pesto pasta (chloe cascarelli)

Step 1

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

Step 2

Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf.
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