AVOCADO PESTO PASTA
ADAPTED FROM DELICIOUSLY ELLA
30-45 MINUTES
FEEDS 4 HAPPY BELLIES
During my first year of college I stumbled across Deliciously Ella while completing a research project for…my taste buds. This glorious Brit is a plant-based food blogger, deli owner, and cookbook author who inspired this tasty Avocado Pesto Pasta recipe.
All you have to do is browse her Instagram to see why she has become such a success in the health-food world. Ella makes eating real food fun!
She has a warm heart and truly wants to make a difference in the world.
She also makes a killer dish of pasta. Though this pesto pasta recipe is tailored to my personal taste, I do owe Ella credit for the original, which you can find here.
INGREDIENTS
For the Pesto:
- ⅔ Cup olive oil
- ⅔ Cup pine nuts (walnuts or pecans work too because pine nuts are v pricey)
- 2-4 whole cloves of garlic I always add more garlic because its my fave, so add however many cloves work for your taste
- The juice of 2 lemons (do not skimp here–these babies make it delicious!)
- A big bunch of fresh basil
- 1 large avocado (Or 2 small ones, you want about ⅔ Cup here)
- A dash of salt and pepper to taste
PREPARATION
- Combine all ingredients in a food processor or high-powered blender and blend until smooth.
- Meanwhile, boil and drain your favorite pasta. I am currently obsessed with orecchiette, but my honey often asks for penne, his favorite.
- Once drained, add ½ cup of frozen peas and 1 cup of greens (baby spinach or mixed baby greens are my fave) to the pasta.
- Add the pesto and give it a good stir. If things aren’t quite warm enough, put the burner on low heat and stir constantly until you’re happy with the temperature.
This is best served with a sprinkle of freshly grated parmesan.
Pair With:
- Sip: Wine that tasted yummy with it: Stones & Bones 2015 Portugal
- Listen: Jazzy and relaxed music like: Love (deluxe edition) by Michael Bublé
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