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Nutrioli

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Pasta with Avocado Pesto

25 mins
15 mins
Low
4.25
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Avocado is one of our favorite ingredients, due to its great content of omegas and antioxidants and this occasion is not the exception with a delicious combination of toasted pine nuts, parmesan cheese and basil accompanied by fettuccine.
Learn more about Nutrioli

Ingredients

4 portions
  • 8 cups Water
  • 400 grams fettuccine pasta
  • enough salt
  • 1/2 cups pinon nuts, roasted, for pesto
  • 1 bunch basil, for pesto
  • 3 tablespoons parmesan cheese, for pesto
  • 2 avocados, for pesto
  • 2 tablespoons lemon juice, for pesto
  • 4 tablespoons Oli De Nutrioli® extra virgin olive oil, for pesto (60 ml)
  • 3 cloves garlic, for pesto
  • to taste salt and pepper
  • 1/4 cups cherry tomato, to decorate
  • to taste parmesan cheese, to decorate
  • to taste basil, to decorate

Preparation

Heat the water, add salt and cook the pasta for 13 minutes or until it is al dente. Drain the pasta and reserve.
For pesto, liquefy pine nuts, basil, Parmesan cheese, avocado, lemon juice, Nutrioli® Oli Extra virgin olive oil, garlic, season with salt and pepper.
Serve the pasta on a plate and add the pesto on top.
Garnish with cherry tomatoes, Parmesan cheese and basil

PRESENTATION

On a deep plate accompanied by field bread.

TIPS

Lemon juice helps to slow the oxidation of the avocado.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (4)
Haydee Caballeros de Cifuentes
25/03/2018 19:34:26
Me encanta el aguacate, voy hacerlo, desde ya siento que será una delicia.
Carlos Nuño
18/02/2018 20:03:10
Muy buena
China Vigil
02/12/2017 12:05:13
Se antoja
Adriana Treviño
28/08/2017 16:29:50
Genial

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