Best 4 Linguine With Avocado And Arugula Pesto Recipes
Indulge in a symphony of flavors with this delectable Linguine with Avocado and Arugula Pesto, where creamy avocado and zesty arugula dance harmoniously in a vibrant green pesto, creating a luscious sauce that embraces tender linguine pasta.
This culinary masterpiece is an ode to fresh and vibrant flavors, perfectly complemented by a medley of recipes that enhance the overall dining experience. Discover the secrets behind the luscious Avocado and Arugula Pesto, a vibrant sauce that transforms simple ingredients into a culinary delight.
Unveil the art of preparing Linguine with Avocado and Arugula Pesto, a pasta dish that showcases the harmonious blend of textures and flavors. Embark on a culinary journey with the Avocado and Arugula Pesto Pizza, where a crispy crust serves as a canvas for the vibrant pesto, topped with an array of colorful vegetables.
Explore the delightful Avocado and Arugula Pesto Dip, a creamy and flavorful spread that elevates any gathering, accompanied by crisp crackers or fresh vegetables for dipping. Dive into the indulgence of Avocado and Arugula Pesto Chicken, where tender chicken breasts are enveloped in the aromatic pesto, creating a savory and succulent main course.
Treat your palate to the Avocado and Arugula Pesto Salad, a refreshing and vibrant dish where crisp greens, ripe avocado, and the tangy pesto come together in perfect harmony. As you explore the depths of these recipes, you'll discover a world of culinary possibilities, each highlighting the versatility and allure of Avocado and Arugula Pesto.
CREAMY AVOCADO PESTO - DELISH!
A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.
Provided by Nicmic921
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
- Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 50.3 g, Cholesterol 50.6 mg, Fat 24.5 g, Fiber 6.8 g, Protein 16.6 g, SaturatedFat 4.5 g, Sodium 145.2 mg, Sugar 1.5 g
CREAMY AVOCADO PESTO PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
LINGUINE WITH PECAN ARUGULA PESTO
Categories Leafy Green Nut Pasta Vegetarian Quick & Easy Parmesan Pecan Fall Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 8
Steps:
- Finely chop 1/4 cup pecans (preferably with a knife).
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.
PASTA WITH VEGAN ARUGULA AVOCADO SAUCE
This vibrant - and vegan! - pesto-adjacent sauce is loaded with greens. Arugula gives it a fresh, perky bite, while the avocado makes it super creamy. You also won't miss the cheese, as nutritional yeast packs a similar punch of umami.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
- Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
- Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.
Tips:
- For a creamier pesto, use more avocado and less arugula. For a more peppery pesto, use less avocado and more arugula.
- If you don't have a food processor, you can make the pesto by mashing the avocado, arugula, garlic, and nuts together with a fork.
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When cooking the linguine, be sure to salt the water generously. This will help to flavor the pasta and prevent it from becoming bland.
- Add the pesto to the pasta while it is still hot. This will help to evenly distribute the flavor and prevent the pesto from clumping.
- Garnish the pasta with additional arugula, avocado slices, and Parmesan cheese before serving.
Conclusion:
Linguine with Avocado and Arugula Pesto is a delicious and easy-to-make pasta dish that is perfect for a quick and healthy meal. The avocado and arugula pesto is creamy, flavorful, and packed with nutrients. The linguine is cooked to al dente perfection and tossed with the pesto, creating a dish that is both satisfying and light. Whether you're looking for a weeknight meal or a dish to impress your friends, Linguine with Avocado and Arugula Pesto is sure to be a hit.
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