PHOTOGRAPHED BY JEN CAUSEY

Avocado Pesto Pasta

By Sweet July

All the comfort of creamy pasta, minus the guilt.

Serves: 4

Time: 30 minutes

This vibrant bowl of goodness is what happens when pasta night meets a little healthy flair.

Creamy avocado, fresh basil, and a squeeze of lemon come together in a silky pesto that feels indulgent but secretly light. Toss it with spaghetti (or zucchini noodles if you’re feeling virtuous) for a quick dinner.

Ingredients

- 1 (16-ounce) package spaghetti, or 1 (16-ounce) package fresh zucchini noodles
- 2 small avocados, chopped (about 2 cups)
- ½ cup water
- ½ cup olive oil (plus 1½ tablespoons oil, if using zucchini noodles)
- ½ cup walnuts
- 2 ounces grated Parmesan cheese (about ½ cup)
- ½ cup packed fresh basil leaves, plus more for garnish
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 small garlic cloves
- 1¼ teaspoons kosher salt
- 1 teaspoon black pepper

Instructions

Step 1

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 8–10 minutes. Drain and set aside in a large bowl. (If using zucchini noodles, heat 1½ tablespoons olive oil in a pan over medium-high heat. Sauté noodles until softened, 2–3 minutes, then remove from pan.)

Step 2

While pasta cooks, chop avocados and measure out remaining ingredients — walnuts, Parmesan, basil, lemon juice, garlic, and seasonings.

Step 3

Add avocados, water, olive oil, walnuts, Parmesan, basil, lemon juice, garlic, salt, and pepper to a blender or food processor. Blend until smooth, 1–2 minutes, scraping down the sides as needed.

Step 4

Pour the avocado pesto over the cooked pasta or zucchini noodles. Toss with tongs until evenly coated. Garnish with fresh basil and serve immediately.

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Avocado Pesto Pasta

This vibrant bowl of goodness is what happens when pasta night meets a little healthy flair.

Ingredients