Friday, July 12, 2013
No-cream, creamy avocado pesto pasta
Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. The avocado works well in this recipe to create a sauce so creamy and thick, you will think it's a cream sauce. Nope!
Inspired and largely based on Angela's recipe at Oh She Glows.
1 medium ripe avocado, pitted/peeled
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
~1/4 cup fresh basil
~1/4 cup pine nuts or walnuts
2 Tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used gluten-free rice pasta)
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta and a sprinkle of salt, reduce heat to medium, and cook until al dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, nuts, and salt. Process until smooth and creamy.
3. When pasta is done cooking, reserve 1/2 cup cooking liquid, then drain the rest and place pasta into a large bowl. Pour on sauce and toss until fully combined, adding pasta water as needed to reach the texture/sauciness you like best. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.