Rotelle with Avocado Pesto
Food & Wine
Rotelle with Avocado Pesto
Food & Wine
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Avocado Pesto: 2 garlic cloves, halved 1 cup firmly packed fresh basil leaves 1/4 cup firmly packed fresh parsley leaves (preferably flat leafed) 2 tablespoons pine nuts 2 tablespoons freshly grated Parmesan 1 ripe avocado (about 1/2 pound, preferably California) 6 tablespoons olive oil (preferably extra virgin) or avocado oil 3/4 pound rotelle (little wheels) or other small round shaped pasta 3/4 pound tomatoes, seeded and chopped 1/4 cup pine nuts, toasted lightly Directions: To a food processor with the motor running add the garlic and process it until it is minced. Add the basil, the parsley, the pine nuts, and the Parmesan and blend the mixture until the herbs are chopped fine. Halve lengthwise and pit the avocado, scoop the flesh into the food processor, and puree it. With the motor running, add the oil in a stream, blend the pesto well, and season it with salt and pepper. In a kettle of boiling salted water, boil the rotelle for 6 to 12 minutes, or until al dente (tender but still firm to the bite), drain it, and transfer it to a large serving bowl. Add the pesto, toss the mixture well, and stir in the tomatoes and 2 tablespoons of the pine nuts. Sprinkle the rotelle with the remaining 2 tablespoons pine nuts. Serves 4.
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