I am a big fan of Sunset Magazine. And when they put out a recipe that I think sounds tasty, I try it! This light & fresh Summer pasta I made with California Avocados, basil, parsley, and chives from my garden and paired with a Bogle Family Vineyards 2013 Sauvignon Blanc. It doesn’t get more Californian than that! I have rarely been let down by one of their recipes.
This Avocado Pesto Pasta is a must try for your next dinner al fresco!
1tsp. kosher salt
1 garlic clove
3 medium avocados (2 soft ripe and one firm ripe), divided
1 cup plus 1 TBSP. loosely packed basil leaves
1 cup loosely packed flat-leaf parsley leaves
1/4 cup sliced chives (2 bunches)
1 cup freshly and finely shredded parmesan cheese, plus more for serving
4tsp. fresh lemon juice
1/2 tsp. freshley ground pepper
1 lb. tagliatelle pasta
- Bring a large pot of salted water to a boil. Meanwhile, whirl garlic in a food processor to mince. Scoop soft-ripe avocados from peels into food processor. Add 1 cup basil, the parsley, chives, 1 cup parmesan, the lemon juice, remaining 1 tsp. salt, and the pepper; whirl until smooth.
- Cook pasta according to package directions until just tender. Meanwhile, dice the firm-ripe avocado. Reserve 1 1/2 cups pasta water, then drain pasta and return to pot. Add avocado sauce and as much pasta water as you like (to loosen texture); toss gently to combine.
- Transfer pasta to a serving bowl and gently stir in diced avocado. Grate a little more parmesan on top. Thinly slice remaining 1 tbsp. basil and scatter over pasta. Serve immediately.
Total time: 35 minutes
Makes: 6 Servings
Click here for a printable recipe