Creamy Avocado Pesto Pasta

Name: Creamy Avocado Pesto Pasta
Total time: 20 min
Ingredients: Kosher salt and black pepper; 3/4 cup roasted, salted pepitas, plus more for garnish; 1 small garlic clove; 1 medium (ripe) avocado; 2 tablespoons fresh lemon juice; 3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish; 3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish; 1/2 cup extra-virgin olive oil; 1 pound fusilli or rotini

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Total: 20 minutes

Servings: 4

Author : Kay Chun

avocado basil olive oil

Ingredients

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Kosher salt and black pepper3/4 cup roasted, salted pepitas, plus more for garnish1 small garlic clove1 medium (ripe) avocado2 tablespoons fresh lemon juice3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish1/2 cup extra-virgin olive oil1 pound fusilli or rotini

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Instructions

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Step 1

Bring a large pot of salted water to a boil.

Step 2

Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.

Step 3

Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.

Step 4

Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.

Step 5

Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.