Avocado Pesto Pasta Recipe
Green is my favorite color, but that’s not all that I love about this Avocado Pesto Cavatelli Pasta Recipe. Creamy, colorful, and healthy, this cavatelli recipe is a perfect addition to your pasta sauce repertoire.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
- 1 pound cavatelli pasta I use half of my homemade cavatelli recipe
- 1-2 cups reserved pasta water or to desired consistency
Avocado Pesto Sauce:
- 1 avocado
- 1 cup spinach leaves fresh
- 1-2 cloves garlic
- 1 bunch basil fresh
- 1/2 cup walnuts lightly toasted
- 1/4 cup Pecorino Romano grated
- 2 teaspoons lemon juice freshly squeezed
- Extra virgin olive oil to drizzle
- Pecorino Romano cheese to taste
- garnish with fresh basil leaves optional
Over high heat, bring a large pot of salted water to a rolling boil.
While waiting for the water to boil, make the avocado pesto sauce by adding all the ingredients in a food processor and pulsing until mixture is smooth. Transfer to a large skillet set over low heat.
Add the pasta to the boiling water and cook until al dente or to desired consistency.
Add pasta water to the avocado pesto sauce in order to obtain desired consistency.
Combine the sauce and the pasta.
Top with extra cheese and a drizzle of olive oil, if using.
Any pasta can be used with this sauce.
This sauce is at its best the day it is made as it quickly turns brown because of the avocado.
1 serving = 1 1/2 cups
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from Eating Well
Serving: 1serving | Calories: 625kcal | Carbohydrates: 92g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 91mg | Potassium: 602mg | Fiber: 8g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 8.9mg | Calcium: 124mg | Iron: 2.5mg