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July 25, 2012

Avocado Pesto Pasta

Chloe's Kitchen by Chloe Coscarelli

  • Avocado pesto pasta is a crowd-pleaser with everyone from omnivores to vegans. Miki Duisterhof

Serves 4 to 6

1 pound (450g) linguine
1 bunch fresh basil (reserve some leaves for garnish)
1/2 cup (115g) pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup (115ml) olive oil
sea salt
freshly ground black pepper
1 cup (225g) halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

Toss the pasta with pesto. For an extra touch of color and flavor, top the pasta with cherry or sun-dried tomatoes. Divide the pasta among serving bowls and garnish each serving with a basil leaf.

Recipe from Chloe's Kitchen by Chloe Coscarelli

Nutrition

All figures are per serving (assumes six servings).

Calories: 650
Fat: 36 g
Carbs: 67 g
Fiber: 7 g
Protein: 12 g
Sodium: 110 mg

Read more from the Guide to Meat-Free Meals

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