This fast and easy pasta dish features tender spaghetti (or your favorite pasta) in a ridiculously creamy and flavorful avocado pesto sauce. Only 20 minutes to make and a super short list of ingredients!
Yield: 4
Ingredients
8ouncesspaghetti pastaor another favorite pasta; we also like this with penne
1/4cuppine nutsdivided
1ripe avocadopitted and peeled
2cupskale leavesribs removed and torn into medium pieces
2medium cloves garlic
2tablespoonsfreshly squeezed lemon juice
1/8teaspooncrushed red pepper flakesmore or less to taste
1/2teaspoonkosher salt + more to taste
Equipment
High-speed blender such as Vitamix, for making the sauce
Large pot for cooking the pasta
Skillet for toasting the pine nuts
Instructions
Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.
Notes
We have found that this recipe does NOT keep well - so be sure to eat it all when you make it! I know - tough job, but somebody has to do it.
Meat option:
Top carnivores' portions with a few slices of grilled chicken breast.
Gluten-free option:
Swap in your favorite gluten-free pasta. I love brown rice pasta.More adaptations/substitutions:
Pasta: Use your favorite pasta shape. Keep it to 8 ounces of whichever pasta you use. Brown rice pasta, whole wheat pasta, white pasta are all great, just use whichever you like.
Pine nuts: Feel free to swap in another seed or nut. Cashews, pecans, walnuts, and pepitas are all wonderful. Pepitas even have the added bonus of being green, too!
Sauce: I recommend keeping the avocado no matter what because it's key to the creamy sauce. But feel free to swap in different greens and/or herbs. Basil, parsley, arugula, spinach ... all delicious.
Adapted from Oh She GlowsUpdate notes: This recipe was first posted on Kitchen Treaty on 3/6/2017 and was updated on 2/29/2024 with nutrition info and more adaptation/substitution information.