Green avocado pesto pasta salad with pine nuts

Green avocado pesto pasta salad with pine nuts: creamy avocado, fresh basil, lemon, hard cheese and cherry tomatoes make it aromatic and summery.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 480 kcal per serving
• Protein: 12 g
• Fat: 22 g
• Carbs: 55 g

Ingredients

• 350 g pasta
• 2 avocados
• 2 cloves of garlic
• 4 tbsp olive oil
• 1 unwaxed lemon
• 50 g pine nuts
• 50 g vegetarian hard cheese (Parmesan-style)
• 200 g cherry tomatoes
• 1 large bunch of basil

Method

You’ll need: frying pan · saucepan · blender · chopping board · knife · sieve

1. Cook the pasta in well-salted water until al dente. Drain, let the steam escape briefly and leave to cool slightly.
2. Toast the pine nuts in a frying pan without extra fat until golden brown. Keep an eye on them – they darken quickly.
3. Put the avocado, garlic, olive oil, lemon juice, hard cheese and basil in a blender. Blend into a creamy pesto, adding a little water or pasta water if needed to loosen it.
4. Wash and halve the cherry tomatoes. Gently toss the avocado pesto with the pasta and cherry tomatoes.
5. Taste the pasta salad and round it off with a little more lemon, olive oil or hard cheese if needed. Leave it to stand briefly so the flavours come together.
6. To serve, sprinkle the green avocado pesto pasta salad with the pine nuts and enjoy it fresh.

Good to know

This pasta salad is creamy, fresh and pleasantly simple. Just right when it needs to be quick and should still taste like something special.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids) | pasta → wholewheat pasta (more fibre) | olive oil → avocado oil (milder flavour, also mainly unsaturated fats)

Allergens

Contains gluten, milk from the hard cheese, and nuts or seeds from the pine nuts. For children, easy to make milder with less garlic; during pregnancy, nothing to watch out for with fresh, well-washed ingredients.