Creamy Avocado Pesto Pasta Salad. Homemade avocado pesto with plenty of fresh basil, garlic, lemon, pine nuts and a bit of parmesan. All tossed together with hot pasta, baby spinach and sun-dried tomatoes. It’s a simple yet vibrant take on pesto pasta that’s ready in less than 30 minutes and perfect for any night of the week. Make this pasta salad for meal prep and you won’t be disappointed!
Honestly, this is one of the simplest recipes.
First, boil up some pasta. I used a short cut of pasta, but any cut of pasta will work well. Fettucine would be delicious, but shells are also great. Just use your favourite!
To save time, we make the sauce while the pasta cooks.
Simply add a whole avocado, fresh basil, parmesan cheese, lemon juice, pine nuts, and salt and pepper to a food processor or blender, then pulse until smooth. Easy!
Once the pasta becomes al dente, strain and reserve some cooking water. Add back into the pot along with the pesto and toss everything together with baby spinach and sun-dried tomatoes for some extra flavour and veggies. As soon as the hot pasta hits that pesto your kitchen will smell incredible… hints of basil, fresh lemon, and garlic (yum).
So colourful, simple and delicious.
Looking for more easy pasta recipes?
- Harissa roasted red pepper pasta with whipped feta
- Fresh broccoli and tortellini pesto salad
- Sun-dried tomato pesto hummus pasta
- The easiest one-pot baked pizza pasta
And finally, if you like this Avocado Pesto Pasta Salad be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
AVOCADO PESTO PASTA SALAD
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes10
minutes20
minutesA simple and vibrant pasta salad that comes together in just 20 minutes!
Ingredients
500g pasta of your choice
1 avocado
1 cup fresh basil
1/4 cup pine nuts
juice of half a lemon
3 cloves garlic
1/4 cup parmesan cheese
1 small bag of baby spinach
1/2 cup sun-dried tomatoes, sliced
Directions
- Cook pasta in boiling, salted water until al dente, about 6-7 minutes.
- To a blender or food processor add the avocado, basil, pine nuts, lemon juice, garlic, Parmesan and a pinch of salt and pepper. If it’s too thick add a splash of water.
- Strain pasta, reserving a cup of pasta water. Add back into the pot and stir through the pesto sauce, baby spinach and sun-dried tomatoes. Add back in the pasta water as needed if it’s too thick.
- Serve topped with more grated Parmesan and pine nuts.
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