Monday, August 5, 2013

Avocado Pesto Pasta

Steph sent me one of her favorite vegan recipes and it was delicious. The author of the recipe is Chloe Coscarelli. A beautiful emerald green dish, then we topped it with baby heirloom tomatoes.

1 pound linguine (I used brown rice)
Avocado Pest Pasta
1 large bunch of fresh basil
1/2 cup pine nuts
2 avocados, pitted and peeled
2 Tablespoon lemon juice
3 cloves garlic
1/2 cup olive oil
sea salt
fresh ground pepper
1 cup halved baby tomatoes or sliced sun-dried tomatoes, (optional)
a few fresh basil leaves

Bring a large pot of salted water to a boil.
Add linguine and cook according to package directions, drain and set aside.

Make pesto by combining the basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth and season with salt and pepper to taste.

Toss pasta with pesto. Top with baby tomatoes. Divide pasta among bowls and garnish with fresh basil leaf.
Makes 4-6 servings

Note: walnuts could be used instead of pine nuts

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