Rigatoni with avocado pesto and sun-dried tomatoes

Refreshing rigatoni

4 Serves 30 min Easy (0 opinion)

Ingredients

  • 400 g rigatoni
  • 2 avocados
  • juice from 1 lemon
  • 2 cloves garlic
  • 2 tablespoons pine nuts
  • 4 tablespoons Parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons chopped sun-dried tomatoes
  • salt and pepper

 

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Preparation

  1. Cook pasta according to directions on package.
  2. Halve avocados; remove pit by tapping with the blade of a knife and twisting.
  3. Remove pulp with spoon.
  4. Cut avocado into small pieces and blend along with garlic, lemon juice, pine nuts, olive oil, Parmesan and salt until smooth.
  5. For a coarser consistency, prepare pesto in a mortar instead of a blender. The final appearance will be more rustic.
  6. Add cooked pasta to pan with a small amount of pasta water; add pesto and sun-dried tomatoes. Mix well.
  7. Garnish with toasted pine nuts and shaved Parmesan, if desired.
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