Easy Avocado Pesto Pasta
Ingredients
- 1 pound pasta of your choice (I used Colonne Pompeii)
- Kosher salt, to taste
- 1 1/2 ripe avocados
- 1 cup raw spinach
- 1 cup fresh basil
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/3 cup pine nuts
- 5 cloves garlic
- 1 tablespoon hot honey, plus more for serving
- freshly cracked black pepper, to taste
- crushed red pepper flakes, to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 cup cherry tomatoes, halved
- 1 large piece fresh Burrata cheese
Preparation
Cook the pasta in salted water according to package directions until al dente
In a blender or food processor, combine avocados, spinach, basil, lemon juice, olive oil, pine nuts, garlic, hot honey, salt, and pepper, then blend until smooth to make the pesto
Drain the cooked pasta and immediately toss it with the prepared pesto mixture
Gently fold in the halved cherry tomatoes
Top with burrata cheese and additional Parmesan cheese, and drizzle with more hot honey if desired before serving
