Pasta with Avocado and Basil Pesto

Ingredients

• 300 g Dried pasta (Pasta type of your choice; this ingredient is inferred from the title and description, as it does not appear in the written list.)
• 2 Avocados (Ripe; use only the flesh.)
• Olive oil (To taste or until the desired consistency is reached.)
• 100 g Grated cheese (The type of cheese is not specified; Parmesan or another grated hard cheese may be used.)
• 1 diente Garlic (Peeled.)
• Fresh basil (To taste; use fresh leaves.)
• Salt (To taste. Also add it to the pasta cooking water.)
• Black pepper (To taste.)

Steps

1. 1

   Bring a large pot of plenty of water to a boil. Once boiling, add salt.

2. 2

   Add the pasta and cook it according to the package instructions, until al dente. Before draining, reserve approximately 120 ml of the cooking water.

3. 3

   While the pasta is cooking, halve the avocados, remove the pits, and scoop out the flesh.

4. 4

   Place the avocado flesh, grated cheese, garlic clove, basil, salt, and pepper in a blender or food processor.

5. 5

   Blend until creamy. Gradually add olive oil until the desired texture is reached. If it is too thick, add a little of the reserved pasta water.

6. 6

   Drain the pasta and return it to the pot while still hot.

7. 7

   Add the avocado pesto and gently toss until all the pasta is coated. Adjust the consistency with more cooking water if necessary; do not heat the sauce too much in order to preserve the freshness of the avocado and basil.

8. 8

   Serve immediately with a little more grated cheese, pepper, or fresh basil, if desired.

Notes

The publication specifies the pesto ingredients but does not provide quantities for the oil, basil, salt, or pepper, nor does it include an amount of pasta. The pasta quantity and preparation steps have been completed as an approximation based on the title and the type of dish.

Nutrition per serving

• main course
• pasta
• vegetarian
• quick
• easy
• meatless
• weeknight meal
• Mediterranean cuisine