Avocado Pesto Linguine: Difference between revisions
From McGough's Recipes
mNo edit summary |
m (Text replacement - "|thumb|" to "|") |
||
Line 1: | Line 1: | ||
[[File:Avocado-pesto-delish-4.jpg|420px | [[File:Avocado-pesto-delish-4.jpg|420px|right]] | ||
[[File:Avocado-pesto-delish.jpg|200px | [[File:Avocado-pesto-delish.jpg|200px|right]] | ||
Servings: Prep: Cook: Total: | Servings: Prep: Cook: Total: | ||
4 10 mins 15 mins 25 mins | 4 10 mins 15 mins 25 mins |
Revision as of 03:51, 6 August 2022
Servings: Prep: Cook: Total: 4 10 mins 15 mins 25 mins
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.)