Avocado Pesto Pasta

We subbed in the green fruit for olive oil to create a pesto that’s lighter and fresher than the classic. You’ll want to serve the pasta right away, while the color is bright.

This recipe, and others like it, can be found in the article “32 Ways to Savor Avocados.”

1 tsp kosher salt, plus more for pasta water

1 garlic clove

3 medium avocados (2 soft-ripe and 1 firm-ripe), divided

1 cup plus 1 tbsp. loosely packed basil leaves

1 cup loosely packed flat-leaf parsley leaves

¼ cup sliced chives (2 bunches)

1 cup freshly and finely shredded parmesan cheese, plus more for serving

4 tsp lemon juice

½ tsp freshly ground pepper

1 lb tagliatelle pasta

Bring a large pot of salted water to a boil. Meanwhile, whirl garlic in a food processor to mince. Scoop soft-ripe avocados from peels into food processor. Add 1 cup basil, the parsley, chives, 1 cup parmesan, the lemon juice, remaining 1 tsp. salt, and the pepper; whirl until smooth.

Cook pasta according to package directions until just tender. Meanwhile, dice the firm-ripe avocado. Reserve 1 1/2 cups pasta water, then drain pasta and return to pot. Add avocado sauce and as much pasta water as you like (to loosen texture); toss gently to combine.

Transfer pasta to a serving bowl and gently stir in diced avocado. Grate a little more parmesan on top. Thinly slice remaining 1 tbsp. basil and scatter over pasta. Serve immediately.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories537

% Daily Value *
Total Fat 19g25%

Saturated Fat 5g25%
Cholesterol 12mg4%
Sodium 770mg34%
Total Carbohydrate 75g28%

Dietary Fiber 9.3g34%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Avocado Pesto Pasta