Ingredients for Avocado Pesto Pasta Vegan
- 1 pound Linguine
- 2 cups packed fresh Basil Leaves
- 1/2 cup Pine Nuts
- 1 ripe Avocado
- 2 tablespoons Fresh Lemon Juice
- 2 cloves Garlic
- 1/2 cup extra virgin Olive Oil
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Fresh Ground Black Pepper (or to taste)
- Sun Dried Tomatoes (optional, for garnish)
- 1/2 cup pasta water (reserved from cooking)
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How to Make Avocado Pesto Pasta Vegan
- Bring a large pot of salted water to a boil.
- Add 1 pound of pasta (your choice of shape) and cook according to package directions until al dente.
- While pasta cooks, prepare the pesto: In a food processor, combine 2 cups packed fresh basil leaves, 1/2 cup pine nuts, 1 ripe avocado, 2 tablespoons lemon juice, 2 cloves garlic, 1/2 cup extra virgin olive oil, salt, and pepper to taste. Blend until smooth and creamy.
- Drain the cooked pasta, reserving about 1/2 cup of pasta water.
- Add the pesto to the drained pasta and toss to coat. Add a little pasta water if needed to achieve desired consistency.
- Serve immediately, garnished with fresh basil leaves and, optionally, sun-dried tomatoes for extra flavor and color.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
23g
Carbs
21g
