Creamy Avocado Pesto Pasta

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Creamy Avocado Pesto Pasta

The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.

Rating

Ingredients

  • Kosher salt and black pepper
  • 3/4cup roasted, salted pepitas, plus more for garnish
  • 1small garlic clove
  • 1medium (ripe) avocado
  • 2tablespoons fresh lemon juice
  • 3/4cup freshly grated Parmesan (about 3 ounces), plus more for garnish
  • 3packed cups fresh basil leaves (about 3 ounces), plus more for garnish
  • 1/2cup extra-virgin olive oil
  • 1pound fusilli or rotini
Set base servings to enable scaling:

Directions

Bring a large pot of salted water to a boil.

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.

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.

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.

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

Nutrition

Info
Trans Fat: 0 gramsFat: 53 gramsCalories: 968Saturated Fat: 10 gramsUnsaturated Fat: 40 gramsSodium: 619 milligramsSugar: 4 gramsFiber: 9 gramsCarbohydrate: 94 gramsProtein: 31 grams
Italian

Source: https://cooking.nytimes.com/recipes/1021230-creamy-avocado-pesto-pasta