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Description
If you're a fan of pesto, you simply must try making it with fresh avocado! The avocado adds a delightful creaminess to the already magnificent sauce. I've seen "avocado pesto" trending on social media for some time, and I'm so happy I finally tried it! To make this dish even more wonderful, I used giant fusilli pasta, called "Colonne Pompeii." The giant pasta makes this so fun and satisfying to eat! I also topped the dish with fresh cherry tomatoes for a bright pop, hot honey, and a big ball of burrata! This dish is a real stunner.
Ingredients
- 1 lb. pasta (your choice, I used Colonne Pompeii)
- kosher salt (to taste)
- 1 1/2 ripe avocados
- 1 cup spinach
- 1 cup fresh basil
- 1 lemon (juiced)
- 1/4 cup extra virgin olive oil
- 1/3 cup pine nuts
- 5 cloves garlic
- 1 Tbsp. 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 piece burrata cheese (fresh)
Directions
NutritionView More
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Calories850Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol10mg3% |
Sodium410mg17% |
Potassium1030mg29% |
Protein25g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate107g36% |
Dietary Fiber13g52% |
Sugars11g |
Vitamin A80% |
Vitamin C70% |
Calcium25% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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