This vibrant avocado pesto pasta combines the richness of traditional basil pesto with creamy avocado for an incredibly smooth and nutritious sauce. Topped with fresh burrata cheese and colorful cherry tomatoes, this dish transforms simple ingredients into an elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
For the Pasta:
- 450g (1 pound) pasta of choice (Colonne Pompeii, penne, or fusilli work well)
- 1 tablespoon kosher salt for pasta water
For the Avocado Pesto:
- 1½ ripe avocados, pitted and peeled
- 30g (1 cup) raw spinach leaves
- 25g (1 cup) fresh basil leaves
- 1 lemon, juiced (approximately 3 tablespoons)
- 60ml (¼ cup) extra virgin olive oil
- 40g (⅓ cup) pine nuts
- 5 garlic cloves, peeled
- 1 tablespoon hot honey, plus extra for serving
- Freshly cracked black pepper, to taste
- Crushed red pepper flakes, to taste
- 50g (½ cup) freshly grated Parmesan cheese, plus extra for serving
For Serving:
- 150g (1 cup) cherry tomatoes, halved
- 225g (8 oz) fresh burrata cheese
- Additional Parmesan cheese, grated
- Extra hot honey (optional)
- Extra red pepper flakes (optional)
Step-by-Step Instructions
Preparing the Pasta
Step 1: Fill a large pot with water and bring to a rolling boil over high heat. Add at least 1 tablespoon of kosher salt to the water. The water should taste like seawater to properly season the pasta.
Step 2: Add the pasta to the boiling water and cook according to package directions until al dente. This typically takes 8-12 minutes depending on the pasta shape. Stir occasionally to prevent sticking.
Step 3: Before draining, reserve 500ml (2 cups) of the starchy pasta cooking water. This liquid gold will help create the perfect sauce consistency. Drain the pasta in a colander and set aside.
Creating the Avocado Pesto
Step 4: While the pasta cooks, prepare your avocado pesto. Cut the avocados in half, remove the pits, and scoop the flesh into a high-speed blender or food processor.
Step 5: Add the spinach, fresh basil, lemon juice, extra virgin olive oil, pine nuts, garlic cloves, hot honey, black pepper, red pepper flakes, and grated Parmesan cheese to the blender with the avocados.
Step 6: Pour in 250ml (1 cup) of the reserved pasta water and blend on high speed for 60-90 seconds until the mixture becomes completely smooth and creamy. The sauce should have a vibrant green color and velvety texture.
Step 7: Taste and adjust seasoning as needed. Add more lemon juice for brightness, honey for sweetness, or red pepper flakes for heat. If the consistency seems too thick, gradually add more pasta water until you achieve a sauce that coats the back of a spoon.
Combining and Serving
Step 8: Heat a large skillet or sauté pan over medium heat. Add the cooked pasta to the pan, then immediately pour the avocado pesto over the pasta.
Step 9: Using tongs or a large spoon, gently toss the pasta with the pesto sauce for 1-2 minutes until every strand is well coated and the mixture is heated through. The residual heat will warm the sauce without cooking it too much.
Step 10: If the sauce appears too thick, add small amounts of the remaining pasta water until you reach the desired consistency. The sauce should cling to the pasta without being gluey.
Plating and Garnishing
Step 11: Divide the pasta among serving bowls, creating a small well in the center of each portion for the burrata.
Step 12: Arrange the halved cherry tomatoes around each pasta serving, adding pops of color and fresh acidity to balance the rich sauce.
Step 13: Tear the burrata cheese into generous portions and place one piece in the center of each bowl. The creamy cheese will slowly melt into the warm pasta, creating an even more luxurious texture.
Step 14: Finish each serving with freshly grated Parmesan cheese, a drizzle of hot honey if desired, and a pinch of red pepper flakes for those who enjoy extra heat.
Nutritional Information and Timing
Preparation Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes Servings: 4-6 portions
Nutritional Information (per serving, serves 4):
- Calories: 485
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Sugar: 8g
- Protein: 18g
- Fiber: 7g
- Sodium: 520mg
Recipe Variations and Substitutions
Protein Additions
Transform this pasta into a more substantial meal by adding grilled chicken breast, pan-seared shrimp, or Italian sausage. For vegetarian options, consider adding roasted chickpeas, grilled zucchini, or sautéed mushrooms. These proteins should be cooked separately and added just before serving.
Nut-Free Alternatives
Replace pine nuts with toasted sunflower seeds or pumpkin seeds for those with tree nut allergies. Hemp hearts also work well and add extra nutrition. For a nut-free version that maintains richness, increase the avocado to 2 full avocados and add an extra tablespoon of olive oil.
Dairy-Free Options
Substitute the Parmesan cheese with nutritional yeast for a vegan-friendly version that still provides umami depth. Use 3 tablespoons of nutritional yeast in place of the Parmesan. Replace the burrata with vegan mozzarella or simply omit it for a lighter dish.
Herb Variations
While basil is traditional, experiment with other fresh herbs. Fresh mint creates a refreshing twist, while cilantro adds a Mexican-inspired flavor profile. Parsley provides a milder taste, and combining multiple herbs creates complex flavor layers.
Pasta Shape Alternatives
This sauce works beautifully with various pasta shapes. Short pasta like fusilli, penne, or rotini hold the sauce well in their curves and hollows. Long pasta such as linguine or fettuccine creates an elegant presentation, while whole wheat or legume-based pastas add extra nutrition.
Storage and Make-Ahead Tips
The avocado pesto can be prepared up to 24 hours in advance if stored properly. Press plastic wrap directly onto the surface of the sauce to prevent oxidation, then refrigerate. The lemon juice helps maintain the vibrant green color, but some darkening is natural.
For longer storage, freeze the pesto in ice cube trays, then transfer to freezer bags for up to 3 months. Thaw individual portions as needed. However, avoid freezing the complete dish with burrata, as the cheese doesn’t freeze well.
Leftover pasta keeps in the refrigerator for 2-3 days. Reheat gently with a splash of water or olive oil to restore the creamy consistency. Add fresh tomatoes and cheese just before serving for the best texture and flavor.
Frequently Asked Questions
How do I prevent the avocado pesto from turning brown? The lemon juice in this recipe acts as a natural preservative to slow browning. To further prevent oxidation, press plastic wrap directly onto the surface of the pesto, eliminating air contact. Adding the pesto to hot pasta immediately also helps maintain color, as the brief heat sets the vibrant green hue.
Can I make this dish without a blender or food processor? While a blender creates the smoothest consistency, you can make a chunkier version by mashing the avocados with a fork and finely mincing the garlic, basil, and spinach. Whisk everything together with the liquid ingredients. The texture will be different but still delicious.
What’s the best way to choose ripe avocados for this recipe? Look for avocados that yield slightly to gentle pressure but aren’t mushy. The skin should be dark green to almost black, depending on the variety. If your avocados are too firm, place them in a paper bag with a banana overnight to speed ripening.
Can I substitute the hot honey with regular honey? Regular honey works perfectly fine and provides the same sweetness balance. The “hot” honey adds a subtle spicy note, but you can achieve similar results by adding a pinch more red pepper flakes to regular honey. Maple syrup also makes an excellent substitute for vegans.
How do I properly handle and serve burrata cheese? Burrata is best served at room temperature for optimal creaminess. Remove it from the refrigerator 30 minutes before serving. Use a sharp knife to cut it, or simply tear it by hand for a rustic presentation. The creamy interior should flow slightly when the outer shell is broken, mixing beautifully with the warm pasta.