Avocado pasta – avocado, basil, nuts, parmesan pesto, tossed with a linguine. I read somewhere, that the recipe is so easy, that Zendaya donned the Chef’s hat! A quick and easy avocado pesto essentially, tossed with a whole wheat linguine. And you have a summer winner on your hand. You can make the avocado pesto beforehand and freeze it. But it is best when had fresh, and it literally comes together in no time!
What’s more? It is extremely healthy, with the good fat from avocado, the goodness of lots of olive oil, and tossed in whole wheat pasta.
Love summer recipes? Must try –
Vietnamese summer rolls
Prawn tacos and pineapple salsa
Peanut tofu and mango rice bowl
Thai peanut salad
Ingredients for avocado pasta – serves 2-3 people
- Ripe avocado – 1, about 300g
- Basil leaves – 1 cup
- Garlic cloves – 3-4, medium
- Lemon juice – 1 tbsp
- Chilli flakes – 1tsp
- Salt – to taste
- Olive oil – 1/3 cup
- Whole wheat linguine – 4 oz
- Parmesan – to garnish (you can also use vegan parmesan cheese)
Method
- Slice the avocado and remove the seed.
- To a mixer, add the avocado, basil leaves, chilli flakes, lemon juice, and salt. Pulse it together.
- Add olive oil and pulse more to a smoother pesto. Add some water if required.
- Cook the pasta according to packet directions.
- Drain the pasta water and mix in the avocado pesto. It is a colder pasta, more like a salad, so there is no need to recook with pasta water and the sauce.
- Grate some parmesan cheese and mix well.
- Swirl and serve, garnish with some more parmesan and fresh basil leaves. And a dash of olive oil never fails you!