Avocado Pesto Linguine
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
This wintry take on pesto is everything you never knew you wanted.
Ingredients
kosher salt
1 lb. linguine
1 avocado, pitted
2 c. Fresh basil
1/3 c. extra-virgin olive oil
1/4 c. pine nuts, toasted
1/4 c. grated Parmesan, plus more for serving
1 c. grape or cherry tomatoes, halved
Instructions
In a large pot of salted boiling water, cook linguine according to package directions until al dente. Reserve 1 cup pasta water and drain. Return to pot.
Meanwhile, in a food processor fitted with a metal blade, blend avocado, basil, olive oil, pine nuts, and Parmesan and season with salt until creamy. (For a looser texture, add another splash of olive oil.)
Add pesto to pasta along with 1/2 cup reserved pasta water and toss well to combine. Add tomatoes and toss. Serve with Parm.
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