Avocado Pesto Pasta
by Ally Mays
by Ally Mays
A couple of nights ago my mom asked me what I wanted for dinner when I came home to visit. I told her I wanted some Avocado Pesto Pasta. I gave her the ingredients and I was excited knowing that I was going to cook dinner for my family! I don’t get to go home often. When I do I expect a delicious meal so I decided to cook for everyone. Meal of choice was Avocado Pesto Pasta with garlic chicken.
1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
½ cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
½ cup olive oil
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season with salt and pepper.
Cook the noodles.
Since I was cooking for my dad, he needed chicken. So I grabbed five chicken breasts from the freezer. Before I cooked the chicken I put olive oil, garlic clove, and a basil leaf and let that cook for a short amount of time. Then I added the chicken. On the chicken I put chopped garlic, salt, pepper, and a little bit of lemon juice.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes
Now put that deliciousness on your plate and eat up.
Thank you, Ally! That sounds wonderful.