Print Options:

Avocado Pesto Pasta

6 Servings

Total Time
35 mins

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.

Avocado Pesto Pasta

Iain Bagwell
 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

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.


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.


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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 537Calories from Fat 173
% Daily Value *
Total Fat 19g30%

Saturated Fat 5g25%
Cholesterol 12mg4%
Sodium 770mg33%
Total Carbohydrate 75g25%

Dietary Fiber 9.3g38%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.