Avocado Pesto Caprese Penne Pasta
This 20 minute Avocado Pesto Caprese Penne Pasta is SO GOOD. Perfect for summer, it’s light, refreshing, healthy, and full of flavor.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Pasta
- Method: Stove top
- Cuisine: Healthy
Ingredients
For the Avocado Walnut Pesto:
- 2 cups basil leaves
- 1 avocado
- 1 T minced garlic
- 1/3 cup olive oil + 1–2 tablespoons as needed
- 1/2 cup walnuts (you can also use pine nuts, almonds)
- 1/3 cup grated parmesan
- Juice of 2 lemons
- Salt + pepper, to taste
For the pasta:
- 1 lb penne pasta
- 1 lb cherry tomatoes (I used multicolored mini heirloom tomatoes and sliced the bigger ones in half)
- 24 oz marinated bocconcini (mozzarella balls)
- Fresh torn basil, for serving
- Grated Parmesan, for serving
Instructions
- To your blender or food processor, add all items for the pesto and pulse until smooth. Adjust salt + pepper to taste and you can always add more lemon to your liking as well.
- Bring a large pot of salted water to a boil. Add penne pasta and cook per instructions on package. When the pasta is cooked, drain and set aside. Toss with a little olive oil or knob of butter to keep from sticking.
- Toss cooked pasta with prepared avocado pesto, cherry tomatoes, and mozzarella balls. Top it all off with freshly torn basil leaves and more grated parmesan.
Notes:
*You can sub pine nuts, pistachios, or almonds and all will be delicious!
