Avocado Pasta

Avocado and toast. Have you heard of this before?

If you haven’t heard of the notorious avocado and toast then you’re getting two recipes from me today. 😉 You toast up some good bread, you add sliced avocado on top, and you season with salt and pepper. It doesn’t sound impressive but I promise you that it’s a life changing meal. You can go crazy and top it with feta cheese, or an egg, or bacon, or crushed red pepper flakes, or your favorite veggies, or really anything goes. I find the simplest version to be the best. I considered blogging about it because everyone should know about this but I’d hardly call it a real recipe.

This pasta dish is a fancier twist on the avocado and toast but it’s essentially the same thing, avo and carbs. You only need 15 minutes and it’s so super simple to whip up. My youngest sister is obsessed with avocado and toast and often makes it for dinner. She’s a beginner cook and I told her that she can totally make this dish (assuming she has access to a food processor because I don’t think she has one now that I think about it).

Look at all that green goodness. The avocado sauce is basically a pesto. You’ve got some fresh basil and pistachio nuts going on in the mix. (Gosh I love the smell of fresh basil.) This spread along with chips or veggies (or on toast) makes for a great appetizer. Picture guacamole minus the tomatoes, onions and Mexican flair.

The avocado pesto on top of pasta for dinner is uh-mazing. How cute are the little bow-ties? Pasta makes everything better. 😉

Avocado Pasta Recipe
(2 servings)

Ingredients:

enough pasta for 2 people (I used 4 ounces total of mini farfalle.)
1 clove garlic
2 tablespoons shelled pistachios
1 avocado (remove the peel and pit)
1 cup lightly packed fresh basil
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
(optional) grated Parmesan cheese and chopped grape tomatoes

Directions:

Cook the pasta according to the directions on the box.
While the pasta is cooking, place the garlic clove in a food processor and pulse it until it’s minced.
Add the pistachios and pulse until the nuts are evenly chopped.
Add in the avocado, basil, and lemon juice and pulse a few times (until the basil is roughly chopped).
Season with salt and pepper.
Pour in the olive oil while pulsing the avocado mixture until it reaches a pesto like sauce.
When the pasta is done cooking, save about 2 to 4 tablespoons of pasta water and then drain well.
Pour the avocado pesto sauce over the hot pasta. Mix together so that the pasta is evenly coated. If you need to thin the sauce add the pasta cooking water a tablespoon at a time until you get the consistency you desire.
(Optional) Sprinkle Parmesan cheese on top of the pasta and mix in the chopped grape tomatoes.

Adapted from: Edible Perspective

Rating: