Pesto

This avocado pesto pasta with crispy prosciutto is super creamy, delicious, and full of nutritional values; basically, the addition of avocado takes the pesto game to a whole new level.

This avocado pesto pasta with crispy prosciutto is super creamy, delicious, and full of nutritional values; basically, the addition of avocado takes the pesto game to a whole new level. The buttery, sweet taste of avocado goes incredibly well with the salty parmesan cheese, and of course, a generous amount of basil leaves would freshen up the overall taste. I made this pasta a while ago but never got the chance to photography it properly. Luckily, this Sunday afternoon, I got my own personal space without school and work and simply enjoyed playing with food in the kitchen (although my peace of mind got disrupted when I accidentally broke my wok’s lid and all the all the glass shattered into a million of pieces..). Oh well.

When it comes to savoury, I am all about taste and efficiency, and this pasta dish is no exception. To make the avocado pesto sauce, all you have to do is blend all the ingredients in a food processor until it reaches the consistency you want. I personally wouldn’t go too far on that, because I want to have some texture left to bite on. Toss the sauce with the cooked pasta and you are good to go. To give my pasta little bit of crunch, I also made some crispy prosciutto that complements well with the sauce. Yeap, that’s pretty much it. So if you’re quick, this pasta can be done in 15 mins. Try this recipe and let me know about your thoughts! 🙂 Thanks for reading.

Ingredients:

• 2 servings of bowtie pasta

Toppings

• a few pieces of prosciutto
• Fresh basil leaves to garnish

Pesto

• 1 avocado
• 1/2 lemon, juice of
• 1 garlic cloves
• 1/3 cup parmesan cheese
• 1/3 cup toasted pine nut
• 1/4 cup olive oil
• salt and pepper to taste

Instructions:

1. Cook the pasta in salted boiling water according to package instruction. Reserve some pasta water. Drain and set aside.
2. While the pasta is cooking, cook the prosciutto in a sauce pan on medium-high heat until fragrant and crispy. Set aside.
3. Meanwhile, put all the pesto ingredients (except salt and pepper) in a food processor or blender. Blend until generally smooth (you can retain some texture if you want). Season with salt and pepper to taste.
4. Toss the cooked pasta with the sauce in the sauce pan. If the sauce is too thick, thin it out by adding some reserved pasta water. Serve immediately with the crispy prosciutto and some fresh basil leaves.

Yum