When you can’t decide between two kinds of pasta you make both right?! Okay maybe only crazy pasta lovers like me. I just shared the recipe for my Mushroom Cacio e Pepe here, now it is time for a summery spin on fusilli. Who knew that you could make pesto using avocado as the base! It makes for a beautiful green color + super healthy sauce. I also added roasted garlic tomatoes for a burst of flavor and mini bocconcini balls because let’s face it, you can never go wrong with bocconcini. Here’s how to make the delicious concoction.
Ingredients for avocado pesto:
1-2 cups of fusilli
1 large avocado
juice from half a lemon
half teaspoon garlic or more if you like a strong garlic flavor
salt and pepper
another 1.2 teaspoon of garlic
salt and pepper
pearl bocconcini balls or larger ones cut up – I also think ricotta would go great with this dish
How to make avocado pesto fusilli:
Make fusilli pasta according to the instructions. Heat up the oven to 350F. Toss the cherry tomatoes with garlic, salt and pepper then pop in the oven on a tray. Let them roast for about 10-15 minutes until they get wrinkly and a little brown (almost like they are toasted). Finally use a food processor to make the pesto (I highly recommend using this tool for any homemade pesto you are making). Add in all ingredients listed under avocado pesto and pulse until blended into a smooth sauce.
Time for assembly! Toss the cooked pasta with the avocado pesto sauce until the noodles are fully coated. I love how fusilli pasta allows the sauce to get into all the crevices of the noodles. Full flavor in every bite. Plate the pasta on a dish, top roasted cherry tomatoes and bocconcini pearls.
Voila! The perfect summery pasta is in your hands. And remember if you are like me and can’t decide what kind to make – just make both!