Avocado Pesto Pasta
Iain Bagwell
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.
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