Description
Creamy Avocado Pesto Pasta with Cherry Tomatoes a fresh, vibrant pasta dish featuring silky avocado pesto and roasted cherry tomatoes.
Ingredients
- 1 large ripe avocado, halved and pitted
- 1 cup fresh basil leaves, packed
- 3 tablespoons toasted pine nuts or walnuts
- 2 garlic cloves, peeled
- Juice of 1 medium lemon
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, freshly ground
- ¼ cup grated Parmesan cheese (optional)
- 12 oz pasta of choice
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 425°F. Toss halved cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 15-18 minutes.
- Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
- In a food processor, pulse basil, cooled nuts, garlic, salt, and pepper until roughly chopped.
- With processor running, slowly add olive oil until smooth. Add avocado and lemon juice, pulse until creamy.
- Toss warm pasta with avocado pesto and a splash of pasta water. Fold in Parmesan and roasted tomatoes.
- Serve immediately, garnished with fresh basil.
Notes
Use ripe but firm avocado for best results. Serve immediately to prevent browning. Store leftovers in refrigerator up to 2 days.
- Prep Time: 8 minutes
- Cook Time: 18 minutes