Avocado Pesto Pasta
Prep time
Cook time
Total time
Serves: 4-6
  • 1 box Barilla Red Lentil Penne
  • 1 ripe avocado, pitted
  • 1 cup fresh basil leaves + more for garnish
  • ¼ cup toasted pumpkin seeds (or pine nuts)
  • 1-2 cloves garlic, chopped
  • Juice of ½ lemon, about 1-2 tbsp
  • 2 tbsp olive oil
  • ½ tsp sea salt + more to taste
  • ¼ tsp Black pepper
  1. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 7 minutes for al dente (I add 2 more minutes when cooking the red lentil penne because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  2. In a food processor combine the avocado flesh, basil, pumpkin seeds, garlic lemon, olive oil, salt, and pepper. Blend until creamy. Season to taste with more salt and pepper if necessary.
  3. Toss the pesto with the red lentil penne.
  4. Serve garnished with fresh basil and black pepper.
Recipe by Sweet Potato Soul by Jenné Claiborne at https://sweetpotatosoul.com/2019/02/avocado-pesto-pasta.html