Linguine With Avocado And Arugula Pesto Recipes
PASTA WITH VEGAN ARUGULA AVOCADO SAUCE
This vibrant - and vegan! - pesto-adjacent sauce is loaded with greens. Arugula gives it a fresh, perky bite, while the avocado makes it super creamy. You also won't miss the cheese, as nutritional yeast packs a similar punch of umami.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
- Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
- Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.
LINGUINE WITH AVOCADO AND ARUGULA PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
- Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
- Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.
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- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the directions on the package, then drain and place in a large bowl. Drizzle the pasta lightly with olive oil, toss, and allow it to cool slightly while you make the pesto.
- In the bowl of a food processor, combine 3 tablespoons of the pine nuts and the garlic and process until finely minced.
- Add the basil, mint, 3 tablespoons of the lemon juice and ½ teaspoon salt and pulse until the herbs are coarsely chopped. With the processor running, slowly pour in the olive oil and process until smooth. Add the Parmesan and pulse until just combined.
- Add the pesto to the cooked pasta and toss well to coat. Add the arugula and the remaining 2 tablespoons pine nuts and toss again.
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- Place the pine nuts, garlic, basil, arugula, avocado, lemon juice, salt and pepper in the bowl of a food processor fitted with a steel blade and pulse on and off until minced.
- With the processor running, pour the olive oil in the feed tube and pulse. Add the Parmesan and pulse quickly a couple more times.
- Taste for salt and adjust season if necessary. If you'd like a thinner consistency, add 2-3 tablespoons of water or olive oil and pulse to combine.
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