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.

Comments are closed.