Avocado Pesto Pasta

Avocado Pesto Pasta

  • 8 oz. Long pasta (tagliatelle, fetuccini or spaghetti)
  • 4 cups of water
  • 1 drizzle Ahuacatlan Natural
  • 1 handful of parsley
  • 2 ripe avocados
  • ½ cup Ahuacatlan Garlic
  • 5 oz. walnuts
  • 2 cloves garlic
  • Pasmesan cheese to taste
  • Salt and pepper to taste

In a large pot, add the water, Ahuacatlan Natural and salt. Bring to a boil, add the pasta, and cook until al dente. Reserve.

In a blender, add parsley, the pulp of the avocados, Ahuacatlan Garlic, walnuts, garlic cloves, salt and pepper to taste. Blend until combined together into a paste that is a bit thin.

In a pan, heat up a drizzle of Ahuacatlan Natural, sautee the pasta, add the avocado pesto and let cook until well combined and flavors come together.

Serve immediately and garnish with Parmesan cheese.