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Tuesday, May 29, 2012

Creamy Avocado Pesto Pasta with Chicken {Recipe}


This is a yummy recipe me and my man created, and perfected after a few different tries. Looks kind of fancy but doesn't take much time or effort. Perfect for summer time and I'm thinking using small pasta like rotini and mixing in the tomato and chopped chicken would make a nice cold pasta to take to a potluck or BBQ for the summer.



Creamy Avocado Pesto Pasta with Chicken

Juice from 1 1/2 lemons
1/2 cup pine nuts
4 garlic cloves
10 tbsp olive oil (separated)
1 cup basil leaves
3 avocados
3/4 tsp salt
3/4 tsp pepper
16 oz fettuccine  (or pasta of your choice)
1 large tomato chopped
cooked chicken

Cook your pasta as directed.

Meanwhile in a food processor, mix together the garlic cloves, 1/2 cup pine nuts, 5 tablespoons of the olive oil. Once blended add in the basil and blend again. Next add in the avocados, 1 at a time, blending in between and adding the other 5 tablespoons of olive oil while mixing. Lastly season with salt and pepper.

Drain pasta and rinse with cold water. Once pasta is drip dried, toss with sauce and refrigerate for about 20 mins to help flavors mingle and to chill the pasta a little.

Slice the cooked chicken (or buy it pre sliced and pre cooked like I did for a quick dinner) and chop your tomato. Plate your pasta and top with the chicken and tomatoes. Garnish with fresh pepper and lemon zest if desired.

This makes enough for 4-6 people depending on how hungry you are.

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1 comment:

  1. Nice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado this week.

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