Creamy Avocado Pesto Pasta

Creamy avocado and basil pesto tossed with spaghetti for a quick, fresh vegetarian main ready in 20 minutes.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine (regular or gluten-free)

→ Avocado Pesto Sauce

02 - 2 ripe avocados, peeled and pitted

03 - 1 cup fresh basil leaves

04 - 1/3 cup pine nuts (or walnuts)

05 - 2 garlic cloves

06 - 1/3 cup freshly grated Parmesan cheese

07 - 2 tbsp lemon juice (about 1/2 lemon)

08 - 1/4 cup extra-virgin olive oil

09 - Salt and freshly ground black pepper, to taste

→ To Serve

10 - Extra grated Parmesan, for garnish

11 - Fresh basil leaves, optional

12 - Zest of 1 lemon, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil, add 12 oz pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

02 - While the pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Blend until smooth and creamy, then season with salt and pepper to taste.

03 - Return the drained pasta to the pot, add the avocado pesto and a splash of the reserved pasta water. Toss vigorously to coat the strands evenly, adding more cooking water as needed to reach the desired creaminess.

04 - Divide among bowls and finish with extra Parmesan, fresh basil leaves and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -

The sauce feels gourmet but is blended together in minutes—no need to turn on the stove for flavor.
It’s a foolproof crowd-pleaser that even skeptics of green sauces are drawn to after the first velvety bite.

02 -

If you overblend the sauce, it can turn slightly bitter—pulse until just smooth for the gentlest flavor.
The dish loses color quickly if left sitting, so toss and serve promptly for vibrant, creamy green brilliance.

03 -