For the pesto:
- 1 cup fresh basil
- ½ ripe avocado
- 1 garlic clove
- ¼ cup walnuts (or pine nuts)
- ¼ cup extra virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
For the pasta salad:
- 4 cups (8 oz.) bowtie (farfalle) pasta
- 1½ cup cherry tomatoes, halved
- 1 bunch asparagus, cut into 2-inch pieces
- 8 oz halicot verts or string beans, cut into 2-inch pieces
- 1/4 cup parmesan cheese
- ½ ripe avocado, chopped
- ¾ cup red onions, diced
- tablespoons balsamic vinegar
- 1 cup mozzarella
Avocado - pesto pasta salad
"You will love this recipe because is so adaptable and scalable such that you can make more or less and with the vegetables you have on hand that you think will go well in this pasta salad. Basically, it’s a super tasty vegetarian side dish (remove the cheese and it’s vegan) that is perfect for a summer cookout or even as a filling meal! Leftovers the next day are amazing!"
Cooking time : 35 minutes Sevres : 4
Step 1: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain Pasta and rinse with cold water until cool.
Step 2: As the pasta is cooking, pre-heat oven to 400⁰F and prepare the vegetables. Toss the asparagus, string beans, and cherry tomatoes with the olive oil, season with salt and black pepper. Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel.
Step 3: Using a food processor or blender, add the avocado, basil, garlic, walnuts, olive oil, lemon juice, and a pinch of salt. Pulse several times allowing the ingredients to break down into a uniform sauce (you may need to scrape down the sides with a spatula), adding olive oil if needed to thin. Taste and season with salt, if needed. Set aside.
Step 4: Add the pasta to a large salad bowl and toss well with the pesto. Add the balsamic, mozzarella, basil and gently toss to combine. Season with salt and pepper to taste.
Step 5: When the roast vegetable is ready add to the pesto and pasta. Add chopped avocado and onion, and toss everything together to combine. Add olive oil and parmesan cheese. Serve cold or at room temperature. Enjoy!