Avocado Pesto Pasta
The thing I would like to introduce here is the fresh Avocado Pesto, which goes perfectly with pasta and even as a sushi filling. But today, I am going to use it as a sauce for fettuccine - a type of flat Italian noodles that is like a thick soba. Feel free to replace the pasta with your favorite Japanese noodles, although I wouldn’t recommend using Ramen noodles :)
As you know, the usual pesto we all know uses fresh basil, pine nuts and olive oil. But you can make pesto out of anything in Italy. So I had some nice avocados hanging in the kitchen I thought I would make something different from them and created this basil pasta. It’s very rich, so you can just omit the pine nuts and add sundried tomatoes to balance out the flavor a lot more. Here’s how the recipe goes:
Avocado Pesto
1 ripe avocado
1 bunch of parsley
1 handful basil
a few sprigs of fresh oregano
a few sprigs of mint
4 sundried tomatoes
2 cloves of garlic
juice from 1/2 lemon
salt and pepper to taste
2 tablespoons of olive oil
Method:
Put them all in a food processor and start blitzing! Blitz! Blitz! Blitz! Until you have a nice paste. You can stop blitzing now although you’ll be tempted to go on. It will yield enough for 4 serving. Set it aside until ready to use. (Do cover it with a plastic wrapper to avoid any oxidization of the avocado which can turn into an unappetizing brown)
Cook some pasta: Fetuccine, Spaghetti, Spiralli, Linguine, Farfalle, etc etc etc.
When it’s al dente, drain the water and add 2-3 tablespoons of your avocado pesto in. Mix well and eat! :)
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