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Avocado Pesto Pasta Recipe
Served cool, this Avocado and Pesto Pasta recipe is great for outdoor summer or early fall dining. Save prep time by cooking the pasta before your guests arrive and try this Avocado Pesto Pasta recipe for your next weeknight or weekend dinner.
Recipe courtesy of Chiquita Brands
Recipe courtesy of Chiquita Brands
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Re-Calculate: Ingredients
Ingredients:
- 12 oz. your choice pasta, cooked and cooled
- 1 ripe, Fresh Hass Avocado, seeded and peeled
- 1/2 cup grated Romano cheese
- 1/2 cup pine nuts, toasted
- 1/2 cup basil
- 1 lime, squeezed
- 3/4 cup olive oil
Instructions:
- Place avocado, cheese, pine nuts, basil and lime juice in food processor and blend for 30 seconds.
- Gradually pour in olive oil as mixture blends until the consistency of the sauce is smooth and creamy.
- Before serving, heat sauté pan with light olive oil, add pasta then add sauce. Toss for 30 seconds and serve.
Serving Suggestions:
Can be served with chicken, shrimp or salmon.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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