Food Therapy recipe
Creamy Avocado and Basil Pesto Pasta
Ingredients
For the Pasta:
250 grams spaghetti, linguine, or another long pasta, 1 teaspoon salt, 100 ml reserved pasta cooking water
For the Creamy Avocado and Basil Pesto:
1 large ripe avocado, 2 garlic cloves, 30 grams fresh basil leaves, 50 grams finely grated Parmesan cheese, 60 ml olive oil, juice of ½ lemon, 100 ml heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper
For Serving:
Finely grated Parmesan cheese, fresh basil leaves, freshly ground black pepper
250 grams spaghetti, linguine, or another long pasta, 1 teaspoon salt, 100 ml reserved pasta cooking water
For the Creamy Avocado and Basil Pesto:
1 large ripe avocado, 2 garlic cloves, 30 grams fresh basil leaves, 50 grams finely grated Parmesan cheese, 60 ml olive oil, juice of ½ lemon, 100 ml heavy cream, ½ teaspoon salt, ¼ teaspoon black pepper
For Serving:
Finely grated Parmesan cheese, fresh basil leaves, freshly ground black pepper
Method
1. Cook the Pasta
Bring a large pot of water to a boil and add the salt. Cook the pasta until just al dente, about 1 minute less than the cooking time stated on the package.
2. Reserve the Pasta Water
Before draining the pasta, reserve approximately 100 ml of the starchy cooking water. Drain the pasta, but do not rinse it.
3. Prepare the Avocado
Cut the avocado in half and remove the pit. Scoop the flesh into a blender using a spoon.
4. Add the Garlic
Peel the garlic cloves and add them to the blender. If the cloves are large, cut them in half to help them blend more evenly.
5. Add the Basil and Parmesan
Add the fresh basil leaves and finely grated Parmesan cheese to the blender.
6. Add the Liquid Ingredients
Pour in the olive oil, lemon juice, and heavy cream. Add the salt and black pepper.
7. Blend the Pesto Sauce
Blend the ingredients on high speed until smooth and creamy. If necessary, scrape down the sides of the blender with a spatula and blend again.
8. Transfer the Sauce to the Pan
Pour the avocado pesto sauce into a large frying pan. Warm it gently over low heat without allowing it to boil.
9. Add the Pasta Water
Pour half of the reserved pasta water into the pan and stir until the sauce becomes smooth and silky. Gradually add more pasta water if needed.
10. Toss with the Pasta
Add the cooked pasta to the pan. Toss gently with tongs until every strand is evenly coated with the creamy avocado pesto sauce.
11. Adjust the Consistency
If the sauce appears too thick, add a few more tablespoons of pasta water. The sauce should coat the pasta evenly without becoming dry or overly thick.
12. Serve
Transfer the pasta to serving plates. Top with finely grated Parmesan, freshly ground black pepper, and fresh basil leaves. Serve immediately.
Bring a large pot of water to a boil and add the salt. Cook the pasta until just al dente, about 1 minute less than the cooking time stated on the package.
2. Reserve the Pasta Water
Before draining the pasta, reserve approximately 100 ml of the starchy cooking water. Drain the pasta, but do not rinse it.
3. Prepare the Avocado
Cut the avocado in half and remove the pit. Scoop the flesh into a blender using a spoon.
4. Add the Garlic
Peel the garlic cloves and add them to the blender. If the cloves are large, cut them in half to help them blend more evenly.
5. Add the Basil and Parmesan
Add the fresh basil leaves and finely grated Parmesan cheese to the blender.
6. Add the Liquid Ingredients
Pour in the olive oil, lemon juice, and heavy cream. Add the salt and black pepper.
7. Blend the Pesto Sauce
Blend the ingredients on high speed until smooth and creamy. If necessary, scrape down the sides of the blender with a spatula and blend again.
8. Transfer the Sauce to the Pan
Pour the avocado pesto sauce into a large frying pan. Warm it gently over low heat without allowing it to boil.
9. Add the Pasta Water
Pour half of the reserved pasta water into the pan and stir until the sauce becomes smooth and silky. Gradually add more pasta water if needed.
10. Toss with the Pasta
Add the cooked pasta to the pan. Toss gently with tongs until every strand is evenly coated with the creamy avocado pesto sauce.
11. Adjust the Consistency
If the sauce appears too thick, add a few more tablespoons of pasta water. The sauce should coat the pasta evenly without becoming dry or overly thick.
12. Serve
Transfer the pasta to serving plates. Top with finely grated Parmesan, freshly ground black pepper, and fresh basil leaves. Serve immediately.