Avocado Pesto Pasta

I have recently become a big fan of the mighty avocado. It's like my whole world opened up once I truly got to know and understand this odd little fruit. We are now the bestest of besties.

In the past I struggled to get the timing on the ripeness of avocados. They'd either be as hard as a rock or soft, mushy and gross. The window to take advantage of their perfect ripeness felt like it was 15 seconds. I'm happy to report that I've since honed my skill at detecting the perfect time to eat an avocado. #gentlesqueeze

Avocado is such a versatile fruit that's filled with lots of good stuff -- potassium, heart-healthy monounsaturated fatty acids and they have loads of fiber. It's got a delightful creaminess and a very light taste on its own, so it pairs well with different dishes and flavours. I love it mashed up with loads of garlic and black pepper, smothered over a piece of toast and topped with a few hot red pepper flakes and a fried egg. This is seriously good eats! It can also be put into smoothies, sandwiches, wraps, salads and even added to a delicious pasta sauce. 

Today I'm sharing a pasta dish I whipped up the other day for a quick lunch. It was super easy to make that adds some avocado love into a quick, weeknight-worthy supper. It's a great vegetarian option (and potentially vegan if you omit or substitute the Parmesan cheese). Even Brad, my husband and consummate avocado hater, has started to get on board. How do I know this? He stole my leftovers for his lunch at work today!

Avocados apparently also have magical qualities too! 

How do you like to eat avocados?

Servings: 2 (easily doubled or tripled)

Prep Time: 5 minutes
Cook Time: 10 minutes.
Total Time: 15 minutes

1 large avocado - ripened
1/2 cup fresh basil, packed
3-4 garlic cloves, minced
juice of one lemon (or lime!)
1/4 tsp black pepper (or to taste)
1/2 tsp salt
1/4 cup grapeseed oil (or oil of your choosing)
1/4 cup walnuts or pine nuts (optional)
2/3 cup fresh Parmesan cheese

200g of pasta (I used penne)

Garnish
Fresh basil leaves
Fresh black pepper
Fresh Parmesan cheese, grated


Heat water in a medium saucepan and prepare pasta according to directions.

Meanwhile, slice avocado lengthwise with a knife. Open it up, remove pit and scoop out avocado. Place avocado into a food processor or blender (I used the individual cup on my Ninja blender).  Add basil, garlic, lemon juice, pepper, salt, oil and walnuts.  

Blend until smooth. The mixture will be thick.

Taste your sauce and add extra salt, pepper or garlic, if needed.  I love my really garlicy.  Pour sauce into a bowl and add fresh Parmesan cheese (no fake stuff evah!!). Mix well.

When pasta is done, drain well and toss with sauce. Serve immediately topped with extra Parmesan cheese and pepper. Store leftovers in the fridge (hidden under the kale and other goodies family members won't touch.)