Basil Pesto Pasta With Spinach And Avocado Recipe

Picture this: I’m in my tiny kitchen, surrounded by wafts of fresh basil and garlic, ready to whip up the creamiest avocado pesto pasta dish ever. Trust me, your taste buds are in for a treat with this vibrant blend of flavors that feels like a warm hug in a bowl. Let’s dive into this culinary adventure together!

I love creating dishes that are just as nutritious as they are delicious, like my Basil Pesto Pasta with Spinach and Avocado. If you want to make something that tastes fantastic and is good for you, too, try this recipe.

The flavor combination of fresh basil, baby spinach, and ripe avocado makes for a creamy, bright-green pesto sauce that you can almost eat with a spoon (not that I would blame you!). It’s got enough Parmesan and enough pine nuts (or walnuts, if you use those instead) to make a delightful meal.

With the protein from the cheese and the healthy fats from the pesto, this dish will keep you going.

Basil Pesto Pasta With Spinach And Avocado Recipe Ingredients

• Basil Leaves: Rich in antioxidants; adds aromatic, peppery flavor.
• Avocado: High in healthy fats and fiber; creamy texture.
• Spinach: Packed with iron and vitamins; adds earthy notes.
• Parmesan Cheese: Adds umami and richness; contains calcium.
• Pine Nuts: Provides protein and essential fatty acids; nutty flavor.

Basil Pesto Pasta With Spinach And Avocado Recipe Ingredient Quantities

• 12 oz (340 g) pasta of your choice
• 2 cups fresh basil leaves
• 1 cup baby spinach leaves
• 1 ripe avocado, peeled and pitted
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: Cherry tomatoes, halved, for garnish

How to Make this Basil Pesto Pasta With Spinach And Avocado Recipe

1. Prepare the pasta using the instructions on the package until it is al dente. Drain the pasta and keep it aside, making sure to hold back some of the water in which the pasta cooked.

2. In a food processor, mix together the basil, spinach, avocado, Parmesan cheese, and pine nuts or walnuts.

3. Include the minced garlic and lemon juice when using the processor.

4. Slowly add the olive oil while blending the mixture until smooth. If your pesto ends up too thick, add a tablespoon of the reserved pasta cooking water at a time until you achieve the desired consistency.

5. Add salt and pepper to the pesto to make it taste just right.

6. In a big bowl, mix the boiled pasta with the done pesto sauce until the pasta is well covered.

7. Should you wish, you can add additional pasta water to the sauce to loosen its consistency if it looks too dry.

8. Adjust the seasoning as needed by tasting and adding more salt, pepper, or Parmesan cheese.

9. If using, garnish the halved cherry tomatoes with the dish to which you have transferred the pesto pasta and now plan to serve.

10. Immediately serve and delight in your fresh basil pesto pasta, complemented by spinach and avocado.

Basil Pesto Pasta With Spinach And Avocado Recipe Equipment Needed

1. Large pot
2. Colander
3. Food processor
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Spoon or spatula for mixing
8. Large bowl for mixing pasta and pesto
9. Small bowl (optional, for holding cherry tomatoes)

FAQ

• Q: Can I use a different type of pasta?A: Yes, you can use any kind of pasta you like, such as spaghetti, penne, or fusilli.
• Q: Is there a substitute for pine nuts?One recipe solves the nut problem. You can use either walnuts or almonds in place of pine nuts.

  “Sure, you can use nuts. They’re a great substitute. If you can’t have nuts or seeds of any kind, chop up some cauliflower and add extra nutritional yeast. It’s not the same, but it is a solution.” —Raquel Pelzel, author of “The Mexican Kitchen” and “Real Simple: No Time, No Stress, Delicious Meals”.

• Q: How can I make the pesto sauce creamier?A: Enhancing creaminess can happen by adding a bit more ripe avocado or a tablespoon of Greek yogurt.
• Q: Can I make the pesto in advance?A: Yes, the pesto can be made in advance and kept for up to 3 days in the refrigerator. Just seal it tight in an airtight container.
• Q: Can I omit the Parmesan cheese to make it vegan?A: Yes, you can leave out the Parmesan or substitute it with a vegan cheese alternative.
• Q: How do I keep the pesto from turning brown?A: To prevent browning, you can add lemon juice and store it beneath a layer of olive oil.
• Q: Can I serve this dish cold?A: Without a doubt, this pasta is delectable when served hot or cold. That makes it versatile for just about any occasion.

Basil Pesto Pasta With Spinach And Avocado Recipe Substitutions and Variations

For a vegan alternative, you can use nutritional yeast instead of Parmesan cheese.
If you are seeking a budget-friendly substitute for pine nuts, try walnuts.
Substitute Greek yogurt for the avocado for a lighter texture.
If you lack fresh basil, arugula can offer a peppery punch.
Lime juice can be used instead of lemon juice to achieve a different flavor based on citrus.

Pro Tips

1. Toast the Nuts Before adding the pine nuts or walnuts to the food processor, toast them lightly in a dry skillet over medium heat. This step enhances their flavor and adds a delicious nutty aroma to the pesto.

2. Chill the Avocado Use a chilled avocado for the pesto to keep the sauce vibrant and fresh. The cool temperature helps maintain the bright green color and enhances the creamy texture.

3. Reserve Extra Pasta Water Always save more pasta cooking water than you think you’ll need. This starchy water is excellent for adjusting the consistency of the pesto and helping the sauce adhere better to the pasta.

4. Balance Flavors Taste the pesto before mixing it with the pasta, and adjust the lemon juice, salt, and pepper according to your preference. The lemon juice not only balances the richness of the avocado but also helps maintain the green color.

5. Finish with Fresh Herbs For an extra burst of flavor, consider adding some whole fresh basil leaves when mixing the pasta and pesto. This adds a fresh aroma and enhances the overall presentation of the dish.