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Avocado and basil pesto fettuccini with roasted pine nuts
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Avocado and basil pesto fettuccini with roasted pine nuts
Being Italian, when she visits, Diandra can’t evidently leave us without sharing a pasta recipe! Always with style she prepares an amazing avocado-basil pesto fettuccini, a match made in heaven, if you like pesto sauce, you must try this!
Avocado and basil pesto fettuccini with roasted pine nuts
| Prep time: 10 minutes |
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| Cooking time: 7 minutes |
| Servings or yield: For 4 people |
| Difficulty level: Easy |
| 300 g of fresh or dry pasta (I used fetticcini) |
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| 2 cups of fresh basil |
| 2 avocados, pitted + peeled |
| 3-4 garlic gloves |
| 4 tsp. of lemon juice |
| ½ cup of extra-virgin olive oil |
| ¼ cup of toasted pine nuts |
| 2 tsp. of sea salt |
| Pinch of freshly ground black pepper |
| Parmesan slivers |
Preparation
Toast your pine nuts in a pan on low heat until golden brown and set aside.
Bring a large pot of salted water boil. Poached your garlic 30 secondes before adding it to your pesto, it will give a smoother garlic taste to the pesto. Close fire and keep water to cook pasta later.
Squeeze the lemon to extract fresh lemon juice, set aside in a bowl. Cut avocado in 2, remove pit and using a spoon, remove flesh and put onto your food processor with poached garlic glove, basil leaves, olive oil and lemon juice and process. Add salt + pepper while processing, until smooth texture.
Make your Parmesan slivers using a peeler, set aside.
Bring water to boil again, when water is boiling, add your pasta and cook for about 3 minutes or until al dent, drain.
In a large serving bowl, add your drained pasta and drizzle with olive oil. Add your roasted pine nuts and pesto mixture and mix gently until all of the pasta is covered with pesto sauce.
Add the Parmesan slivers to each individual dish, serve and enjoy!!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Toast your pine nuts in a pan over low heat.
2 - When golden brow, set aside.
3 - Bring a large pot of salted water boil.
4 - Poached your garlic 30 secondes before adding it to your pesto, it will give a smoother garlic taste to the pesto. Close fire and keep water to cook pasta later.
5 - Squeeze the lemon to extract fresh lemon juice.
6 - Cut avocado in 2, remove pit and using a spoon, remove flesh and put onto your food processor.
7 - Add poached garlic glove.
8 - Add basil leaves, lemon juice and olive oil.
9 - Process.
10 - Add salt + pepper while processing, until smooth texture.
11 - Make your Parmesan slivers using a peeler.
12 - Bring water to boil again, when water is boiling, add your pasta. cook for about 3 minutes or until al dente and drain.
13 - In a large serving bowl, add your drained pasta.
14 - Drizzle with olive oil.
15 - Add your roasted pine nuts.
16 - Add your pesto mixture.
17 - Mix gently until all of the pasta is covered with pesto sauce.
18 - Add the Parmesan slivers to each individual dish, serve and enjoy!!
