This pasta makes use of two of the best summer ingredients: avocado and basil. This recipe is naturally vegan and can easily be made gluten-free depending on the type of noodles you use. It tastes great warm or cold and is a great dish to serve at a barbecue, or you can keep it in your fridge for a quick lunch. Thanks to the avocados, olive oil and walnuts, the pesto is full of cancer preventing fiber, vitamins, antioxidants and omega-3’s. Enjoy!
Avocado Pesto Pasta
1 pound thin noodles
1 bunch basil leaves
½ cup walnuts or macadamia nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves fresh garlic, chopped
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
In a large pot, bring water to boil. Add noodles and cook according to package.
Meanwhile, in a food processor, combine basil, walnuts, avocados, lemon juice, garlic and olive oil. Season with salt and pepper.
Drain noodles. In a large bowl, toss the noodles with the pesto until well combined.
Serve warm or chilled.
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Recipe credit: Fuller Living