Avocado Pesto Pasta
Iain Bagwell
Yields 6 Servings Total Time 35 mins
AuthorCharlotte March

We subbed in the green fruit for olive oil to create a pesto that’s lighter and fresher than the classic. You’ll want to serve the pasta right away, while the color is bright.

How to Make It

1

Bring a large pot of salted water to a boil. Meanwhile, whirl garlic in a food processor to mince. Scoop soft-ripe avocados from peels into food processor. Add 1 cup basil, the parsley, chives, 1 cup parmesan, the lemon juice, remaining 1 tsp. salt, and the pepper; whirl until smooth.

2

Cook pasta according to package directions until just tender. Meanwhile, dice the firm-ripe avocado. Reserve 1 1/2 cups pasta water, then drain pasta and return to pot. Add avocado sauce and as much pasta water as you like (to loosen texture); toss gently to combine.

3

Transfer pasta to a serving bowl and gently stir in diced avocado. Grate a little more parmesan on top. Thinly slice remaining 1 tbsp. basil and scatter over pasta. Serve immediately.

Ingredients

 1 tsp kosher salt, plus more for pasta water
 1 garlic clove
 3 medium avocados (2 soft-ripe and 1 firm-ripe), divided
 1 cup plus 1 tbsp. loosely packed basil leaves
 1 cup loosely packed flat-leaf parsley leaves
 ¼ cup sliced chives (2 bunches)
 1 cup freshly and finely shredded parmesan cheese, plus more for serving
 4 tsp lemon juice
 ½ tsp freshly ground pepper
 1 lb tagliatelle pasta

Directions

1

Bring a large pot of salted water to a boil. Meanwhile, whirl garlic in a food processor to mince. Scoop soft-ripe avocados from peels into food processor. Add 1 cup basil, the parsley, chives, 1 cup parmesan, the lemon juice, remaining 1 tsp. salt, and the pepper; whirl until smooth.

2

Cook pasta according to package directions until just tender. Meanwhile, dice the firm-ripe avocado. Reserve 1 1/2 cups pasta water, then drain pasta and return to pot. Add avocado sauce and as much pasta water as you like (to loosen texture); toss gently to combine.

3

Transfer pasta to a serving bowl and gently stir in diced avocado. Grate a little more parmesan on top. Thinly slice remaining 1 tbsp. basil and scatter over pasta. Serve immediately.

Avocado Pesto Pasta