Pasta con Palta (Creamy Avocado Pesto Pasta)
Updated Oct. 17, 2023
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Fine sea salt
- 1pound spaghetti or fettuccine
- 2Hass avocados
- ½cup/2 ounces walnut pieces
- 2garlic cloves, chopped
- 2tablespoons olive oil
- ½teaspoon freshly ground black pepper, or more to taste
Nutritional analysis per serving (4 servings)
737 calories; 32 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 10 grams polyunsaturated fat; 96 grams carbohydrates; 11 grams dietary fiber; 4 grams sugars; 19 grams protein; 550 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
- Step 1
Bring a large pot of salted water to a boil over high. Cook the pasta according to package instructions until al dente.
- Step 2
While the pasta cooks, halve the avocados, discard the pits and transfer the flesh to the bowl of a food processor or blender. Add the walnuts, garlic and oil; process or blend until smooth, scraping the sides as needed. (Patience is key; keep blending until the mixture is fully creamy.)
- Step 3
As soon as the pasta is al dente, reserve 1 cup of the pasta cooking water. Drain the pasta then transfer to a large bowl. Using tongs or two large forks, toss vigorously with the avocado sauce, 1½ teaspoons salt, ½ teaspoon pepper and ½ cup of the reserved pasta water. If the sauce is too thick, toss with more reserved pasta cooking water until the sauce is creamy and glossy. Season to taste with salt and pepper, then serve immediately.
Private Notes
Comments
Followed recipe exactly, except that I first lightly sautéed the garlic in the olive oil to mellow its sharpness. I also tossed pasta & avocado dressing with halved cherry tomatoes and canned corn kernels for some color and texture contrast. Huge hit with my 4 dinner guests. Rich, creamy, comforting, and beautiful on the plate. Warning: recipe as written makes 4 LARGE main course servings. I’d halve this for 4 adults as a side dish. We had leftovers, which darkened unattractively within an hour
Soak minced garlic in lemon juice soften the garlic's sharpness for 15 minutes, then gently fry the garlic in olive oil in a skillet. Mash up your avocado(s) like you would for guac--no lumps. Cook pasta to al dente in salted water but less water than normal to concentrate the starch -- this will help make the sauce extra creamy. When the pasta is ready, dump it in the skillet with garlic using tongs. Add avocado and toss add a bit of the pasta water and toss until nice and creamy.
I make something similar, but I always add basil (preferably freshly picked) and a little lemon juice.
This was way better than I thought it was going to be and so simple. I added the juice and zest of a lemon to it and make sure you use plenty of black pepper. The walnut was really nice to add a little complexity and I garnished with the lemon zest and some rough chopped walnut for a little crunch. I went heavier on the avocado ratio to make the sauce extra thick compared to the picture on this recipe showed. This would likely be really nice with a piece of cooked chicken breast and/or some halved/quartered cherry tomatoes as well. Worked awesome in my immersion blender processor attachment. No mess and crazy quick to make.
I substituted cashews once and almonds the other - both delish. Also added lemon juice and Basil. The creamiest was a huge hit. Served with shrimp sautéed in butter n garlic.
Great easy recipe. I did add the corn and tomatoes and definitely added to the pasta. I will reduce the amount of garlic next time.
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