Avocado Pesto Spaghettini
- Vegetable recipes
- Peanut free
- Vegetarian
- Nut free
Avocado adds a delicious richness to pesto, and lets you reduce the oil, as well as omit the pine nuts.
Ingredients
- 12 oz (375 g) spaghettini
- 1 large ripe avocado, cubed
- 3/4 cups (175 mL) loosely packed basil leaves
- 1 clove garlic, smashed
- 1/2 tsp (2 mL) salt
- Pinch black pepper
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/4 cup (60 mL) extra-virgin olive oil
- Hot pepper flakes (optional)
Preparation
In boiling salted water, cook pasta until al dente. Reserving 1/4 cup/60 mL cooking liquid, drain.
In food processor, purée avocado, basil, garlic, salt, black pepper and 2 tbsp/30 mL water. Add Parmesan cheese. With motor running, drizzle in oil.
Scrape pesto over pasta. Add reserved cooking liquid; mix well. Serve immediately with hot pepper flakes, if desired.
Makes 4 servings.
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