Avocado Pesto Pasta

I made this avocado pesto pasta a few weeks ago and it was sooo delicious. One of those dishes that just screams spring or summer because of it’s fresh ingredients. I will definitely be thinking about it until I have it again.

Here’s what you’ll need…


+ bow tie noodles

FOR THE SAUCE: (makes a little over 3/4 cup)

+ 1 avocado

+ 2 cups fresh basil

+ juice from 1/2 of a lemon

+ 2 tbsp of minced garlic

+ 3 tbsp extra virgin olive oil

+ salt, pepper, and red pepper flakes


+ extra salt, pepper, red pepper flakes, fresh lemon juice, and I used Trader Joe’s shaved Parmesan, Romano, & Asiago Cheese blend


+ boil a pot of water and cook the noodles while you’re making the avocado pesto sauce

+ mix all ingredients for the sauce in a blender or food processor (you can add more olive oil or lemon juice to taste or if you need to thin it out a bit but I used 3 tbsp as mentioned above)

+ the sauce will be room temp but you can quickly heat it up by tossing it in a skillet with the cooked pasta for a minute or so

+ garnish with whatever you want to jazz it up with and serve!

+ P.S. I stored the leftover sauce overnight to use the next day and it held up fine but best if used immediately!

You can watch a quick video of me making this recipe here!


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