Creamy Avocado Pesto Pasta

By Kay Chun

Updated Sept. 9, 2020

Creamy Avocado Pesto Pasta
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
20 minutes
Rating
4(993)
Comments
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The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.

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Ingredients

Yield:4 servings
  • Kosher salt and black pepper
  • ¾cup roasted, salted pepitas, plus more for garnish
  • 1small garlic clove
  • 1medium (ripe) avocado
  • 2tablespoons fresh lemon juice
  • ¾cup freshly grated Parmesan (about 3 ounces), plus more for garnish
  • 3packed cups fresh basil leaves (about 3 ounces), plus more for garnish
  • ½cup extra-virgin olive oil
  • 1pound fusilli or rotini
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

968 calories; 53 grams fat; 10 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 10 grams polyunsaturated fat; 94 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 31 grams protein; 619 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil.

  2. Step 2

    Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about ¾ cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and ½ teaspoon pepper to food processor and pulse until chunky.

  3. Step 3

    Add cheese and basil to food processor. With motor running, drizzle in ½ cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.

  4. Step 4

    Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.

  5. Step 5

    Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

Ratings

4 out of 5
993 user ratings
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Comments

Lynde

This has nothing to do with the recipe. I am eager to try the recipe being presented .

Lisa

This recipe was stunning. I made a few tweaks. I quickly microwaved double the amount of garlic for a minute in the microwave just to take off the bite of fresh garlic. I added a heaping handful of spinach when adding basil as well as pasta water instead of the regular water. To add a bit of vegetarian protein, I baked cannellini beans on 425 for about 30 minutes until crispy to add on top. It was a huge hit.

Christina

Delicious. Used pasta water for the 1/2 cup of water in the pesto to add flavor and didn’t use the full amount of water or olive oil as I added some olive oil and salt to the pasta water. I prefer pesto less soupy so this worked well. Roasted the pepitos and freshly roasted was delicious. Definitely added flavor. Would roast fresh over buying roasted if possible. Will make again and for serve for guests!

Lindsey

Does anybody know what would happen if I made this without the cheese? Would the texture be right?

Shannon

My son has a severe nut allergy, so I was thrilled to find a pesto recipe made with pepitas. I appear to be the lone person that follows the recipe as-is, but I think it is great without any changes. I always have sauce left over, and I freeze it and lob off a chunk for various other dishes (like white beans) to give them a little extra flavor.

Mary D

Meh. Interesting twist on pesto that let me use ingredients I had on hand, but regular pesto is far superior.

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