/0bafbf9f-8bdf-420e-9fe2-ef6be81b0437--2021-0402_sponsored_california-avocado_avo-pesto-pasta_branded_3x2_ty_mecham.jpg)
-
Prep time
10 minutes -
Cook time
15 minutes -
Serves
2 to 4
Test Kitchen Notes
In this riff on classic pesto, California Avocados bring a creamy, rich texture while soaked cashews and nutritional yeast stand in for the traditional pine nuts and Parmigiano-Reggiano. The finished sauce coats the pasta beautifully—just check out that gorgeous green hue. Even better, the whole dish can be made vegan-friendly if you leave out the chicken breasts. This meal makes for a delicious weekday lunch or dinner, since it comes together in well under 30 minutes.
This recipe is shared in partnership with California Avocados. —The Editors
- Test Kitchen-Approved
Watch This Recipe
Avocado Pesto Pasta With Chicken & Cherry Tomatoes
Ingredients
- For the pasta:
1 pound
spaghetti
2
cooked chicken breasts, sliced
1/2 pint
cherry tomatoes, sliced in half
- For the pesto:
1
large California Avocado, ripened
1/2 cup
fresh basil leaves, packed
1
large handful fresh spinach
1/4 cup
cashew pieces, soaked for at least 4 hours-
Juice of 1/2 lemon
2 tablespoons
extra-virgin olive oil
2
garlic cloves, minced
1/2 teaspoon
sea salt
1 tablespoon
nutritional yeast-
Freshly ground black pepper, to taste
1 cup
reserved pasta water
1/4 cup
plain, unsweetened nut milk
Directions
- Boil the spaghetti according to the package instructions, reserving 1 cup of the pasta water before straining. Set aside the strained pasta and reserved pasta water.
- While the spaghetti is cooking, slice the chicken breasts and cherry tomatoes.
- Once pasta is done, make the pesto: Add all pesto ingredients to a blender, starting with 1/4 cup of the pasta water. Blend on high, adding more pasta water as needed, until smooth.
- Add cooked spaghetti to a large bowl and toss with the avocado pesto, sliced chicken, and cherry tomatoes to combine. Top with fresh black pepper and more salt, to taste, and serve.
Leave a Reply