July 25, 2012
Avocado Pesto Pasta
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
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.
All figures are per serving (assumes six servings).
Fat: 36 g
Carbs: 67 g
Fiber: 7 g
Protein: 12 g
Sodium: 110 mg
Read more from the Guide to Meat-Free Meals