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Linguine with Avocado Pesto

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Submitted by ramseysheila

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 453.6
POUND G PASTA, LINGUINE
1 237
CUP ML BASIL
chopped, fresh, packed *
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped, packed
2 1E+1
TEASPOONS ML GARLIC
crushed
1 1
EACH EACH AVOCADOS
peeled, chopped, ripe
2 3E+1
TABLESPOONS ML OLIVE OIL
¼ 59
1 237
CUP ML CHICKEN BROTH
or water
2 1E+1
TEASPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML PINE NUTS
toasted

Directions

  1. Cook pasta in boling water according to package instruction or until firm to bite. Drain and place in serving bowl.

  2. In food processor purée basil, parsley, garlic, avocado, oil, 2 tbsp of the Parmensan cheese, stock and lemon juice until smooth. Pour over pasta. Sprinkle with pine nuts and remaining Parmensan cheese. Toss.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 425 30% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 130mg 5%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 20%
Sugars g
Protein 27g
Vitamin A 6% Vitamin C 13%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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