Creamy Avocado Pesto Pasta
Ingredients
Kosher salt and black pepper
¾ cup roasted, salted pepitas, plus more for garnish
1 small garlic clove
1 medium (ripe) avocado
2 tablespoons fresh lemon juice
¾ cup freshly grated Parmesan (about 3 ounces), plus more for garnish
3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish
½ cup extra-virgin olive oil
1 pound fusilli or rotini
Directions
Bring a large pot of salted water to a boil.
Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.