Avocado Pesto Linguine: Difference between revisions
From McGough's Recipes
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Prep | Servings: Prep: Cook: Total: | ||
4 10 mins 15 mins 25 mins | |||
=== '''Ingredients''' === | |||
*12 oz. linguine | |||
*1 avocado | |||
*2 c. fresh basil leaves | |||
Ingredients | *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.) | |||
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.) | |||
[https://www.delish.com/cooking/recipe-ideas/recipes/a45534/avocado-pesto-linguine-recipe/ Link to recipe] | [https://www.delish.com/cooking/recipe-ideas/recipes/a45534/avocado-pesto-linguine-recipe/ Link to recipe] | ||
[[category:recipe]] | [[category:recipe]][[category:Delish]] | ||
Revision as of 11:26, 16 March 2019
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.)
