Avocado Pesto Pasta

From Rachel K's Effortless Elegance Cooking Class

Serves 6

  • 1 pound dried linguini
  • 2½ oz basil leaves
  • 2½ oz spinach
  • ½ cup pistachios (roasted and salted)
  • 2 ripe avocados, pitted and peeled
  • 4 tablespoons fresh lemon juice (about 1 lemon)
  • 3 cloves garlic
  • ½ cup olive oil
  • Salt to taste (about ½ tsp-1 tsp)
  • freshly ground black pepper to taste
  • ¼ cup chopped oil packed sun dried tomatoes or 1 pint cherry tomatoes (optional)

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks peel and pit avocados. If your blender is weak (like mine!) give pistachios and garlic a rough chop before blending. Blend basil, pistachios, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper to taste. Chop cherry tomatoes (if using) into halves or thirds. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with fresh or sun-dried tomatoes.

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