Linguine With Avocado Pesto

This Linguine with Avocado Pesto is a creamy, vibrant twist on traditional Italian pasta, perfect for a quick weeknight dinner. Ripe avocados are blended with garlic, parmesan cheese, and fresh herbs to create a lush, emerald-green sauce that coats the noodles beautifully. The dish offers a luxurious texture without heavy cream, relying on the natural fats of the avocado and cheese for richness. It&# 226;ÂÂs light yet satisfying, making it an excellent choice for summer evenings or when you crave something fresh and flavorful. Serve immediately to enjoy the bright flavors and smooth consistency.

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 322.8

Description

This Linguine with Avocado Pesto is a creamy, vibrant twist on traditional Italian pasta, perfect for a quick weeknight dinner. Ripe avocados are blended with garlic, parmesan cheese, and fresh herbs to create a lush, emerald-green sauce that coats the noodles beautifully. The dish offers a luxurious texture without heavy cream, relying on the natural fats of the avocado and cheese for richness. It&# 226;ÂÂs light yet satisfying, making it an excellent choice for summer evenings or when you crave something fresh and flavorful. Serve immediately to enjoy the bright flavors and smooth consistency.

Ingredients

1 pound Linguine
1 cup Chopped fresh basil packed
1/4 cup Chopped fresh parsley packed
2 teaspoon Crushed garlic
1 Ripe Avocado, peeled chopped
2 tablespoon Olive oil
1/4 cup Parmensan cheese
1 cup Chicken stock or water
2 teaspoon Lemon juice
2 tablespoon Toasted pine nuts

Directions

1
Bring a large pot of salted water to a boil and cook linguine according to package instructions until al dente.
2
Reserve 1 cup of pasta water before draining the linguine.
3
In a food processor or blender, combine avocado, garlic, lemon juice, olive oil, parmesan cheese, basil, parsley, and toasted pine nuts.
4
Blend the mixture until smooth, adding a splash of the reserved pasta water if needed to reach desired consistency.
5
Heat a large skillet over medium heat and add the drained linguine.
6
Pour the avocado pesto over the pasta and toss gently to coat evenly.
7
Add reserved pasta water one tablespoon at a time if the sauce is too thick, tossing until creamy.
8
Season with salt and pepper to taste and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 322.8kcal

% Daily Value *
Total Fat 23.9g37%
Saturated Fat 6.8g34%
Cholesterol 66.5mg23%
Sodium 102.0mg5%
Total Carbohydrate 6.3g3%
Dietary Fiber 2.9g12%
Sugars 1.5g
Protein 19.7g40%

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

Note

Use ripe avocados for the best flavor and easiest blending. If the pesto turns brown, add a bit more lemon juice to help preserve the green color.

For a vegetarian version, ensure the parmesan cheese is vegetarian-friendly or substitute with nutritional yeast.

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant before adding to the pesto.

This dish is best served immediately as the avocado sauce can oxidize and darken upon standing.

Keywords: avocado, pesto, linguine, pasta, italian, garlic, parmesan, vegetarian, quick, easy, dinner, creamy, green, summer, healthy, basil, lemon, olive oil, weeknight, family

Read it online: https://www.chefs-mate.com/recipe/linguine-with-avocado-pesto/