A creative vegan pesto pasta recipe with avocado. Very easy to prepare, because the sauce is only required to process raw ingredients in a blender. A different way of serving a rich dish of pasta with pesto.
Difficulty: Easy
Preparation: 20 min.
Ingredients for 2 people
• A bunch of basil (35 g. Approx.)
• 1 ripe avocado
• 250 g. Pasta (choose the one you like)
• 50 g. Pine nuts (you can also use almonds, for example)
• 4 tablespoons olive oil (better if it is extra virgin)
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt and pepper
• 6 tomato cherry types (optional)
Preparation
We put in a large pot over high heat to heat a generous amount of water to boil the pasta. While we prepare the sauce warm. The idea is to always have the sauce prepared before the paste thus avoided that dry cooked.
In the glass of the blender (or food processor) put the avocado, peeled and pitted, basil (reserving a few leaves for garnish), pine nuts, the garlic cloves, peeled and sliced, oil and lemon. Salt and pepper and beat well our avocado pesto. Reserve.
When the water in the pot to boil the pasta just minutes specified by the manufacturer. What you cannot pass the pasta! While will add a pinch of salt.
Once the pasta is al dente and mix sneaked immediately with pesto sauce avocado. Serve when decorating dishes with a sprig of basil and if we want a cherry tomatoes cut in half. Simply delicious.
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