Gluten-Free Recipe: Pasta With Avocado Basil Pesto
I am a major pasta lover but always shy away from ordering it at restaurants because it's never the healthiest option, and unfortunately is often filled with cream, butter, and empty carbs. I was determined to figure out a pasta recipe that would satisfy my Italian dinner cravings, but wouldn't leave me with any guilt!
I figured out the trick to making a delightfully creamy pasta without adding any butter or cream: avocado! With the combination of gluten-free pasta, a delightfully flavored avocado basil pesto, and roasted juicy tomatoes, you've got yourself a delicious and super healthy dinner! Buono appetito!
For the pasta:
- 1 cup gluten-free brown rice penne pasta
- 1 cup cooked peas
- 2 cups baby heirloom tomatoes
- 1/4 cup freshly shaved parmesan
- salt and cracked pepper
For the Avocado Basil Pesto:
- 2 cups fresh basil leaves
- 1/4 cup + 1 tbsp extra virgin olive oil
- 1/4 cup toasted pine nuts
- 1 avocado
- Juice from 1/4 of a lemon
- salt & cracked pepper
Cook pasta according to package directions. Evenly coat your heirloom tomatoes on a baking sheet with olive oil, salt and pepper.
While the pasta cooks, add the tomatoes to roast in the oven at 400 degrees for 10-12 minutes or until soft. Prepare peas (if they're frozen).
Add fresh basil leaves to your food processor with 1/4 cup olive oil and pine nuts and pulse until chopped. Add 1 avocado, juice from 1/4 lemon, salt, pepper, and 1 more tbsp olive oil. Pulse until perfectly combined and pesto is a beautiful smooth consistency. Last, mix pasta with avocado pesto, veggies, parmesan and salt/pepper.
Serves 3. Enjoy!
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