Avocado Pesto Linguine: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*12 oz. linguine | *12 oz. linguine | ||
Latest revision as of 22:28, 19 December 2022
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 10 Min | 15 Min | 25 Min | 4 |
Ingredients
- 12 oz. linguine
- 1 avocado
- 2 c. fresh basil leaves
- 1/3 c. extra-virgin olive oil
- Juice of 1/2 lemon
- 1/4 c. pine nuts, toasted
- Kosher salt
- 1 c. grape or cherry tomatoes, halved
Directions
- In a large pot of salted boiling water, cook linguine according to package directions until al dente.
- Drain, reserving 1 cup pasta water.
- Meanwhile, in a food processor, blend avocado, basil, oil, lemon juice, and pine nuts until creamy. (For a looser texture, add another splash of oil.) Season with salt.
- In a large bowl, toss pesto, linguine, 1/2 cup reserved pasta water, and tomatoes until combined. (For a looser sauce, stir in more reserved pasta water.)
