Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) whole-wheat pasta (spaghetti, linguine, or penne)
- 1 cup (140 g) frozen peas
- 2 ripe avocados (about 10–12 oz / 280–340 g flesh)
- 2 cups (60 g) packed fresh basil leaves
- 1 small garlic clove
- 1 tsp finely grated lemon zest + 3 tbsp (45 ml) fresh lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/3 cup (30 g) finely grated Parmesan, plus more for serving
- 1/4 cup (30 g) toasted walnuts (optional but delicious)
- 1/2 tsp kosher salt + 1/4 tsp black pepper + pinch red pepper flakes (optional)
- 1 cup (150 g) cherry tomatoes, halved
Do This
- 1) Boil a large pot of water; salt it generously.
- 2) Cook 12 oz whole-wheat pasta until al dente; add peas for the last 2 minutes.
- 3) Reserve 1 cup pasta water, then drain.
- 4) Blend avocado, basil, garlic, lemon zest/juice, olive oil, Parmesan, walnuts (optional), salt, pepper, and red pepper flakes (optional).
- 5) Toss hot pasta and peas with avocado “pesto,” loosening with reserved pasta water as needed.
- 6) Fold in cherry tomatoes; finish with extra Parmesan and basil.
Why You’ll Love This Recipe
- Bright and creamy without heavy cream: avocado makes the sauce silky and satisfying.
- Fast weeknight timing: everything comes together in under 30 minutes.
- Fresh, peak flavors: basil, lemon, and juicy tomatoes keep it vibrant.
- Flexible and forgiving: easy to adjust thickness, salt, and add-ins with what you have.
Grocery List
- Produce: 2 ripe avocados, fresh basil (about 2 packed cups), 1 lemon, 1 small garlic clove, 1 cup cherry tomatoes
- Dairy: Parmesan cheese
- Pantry: whole-wheat pasta (12 oz), extra-virgin olive oil, frozen peas, walnuts (optional), kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Pasta and Vegetables
- Whole-wheat pasta: 12 oz (340 g) spaghetti, linguine, fusilli, or penne
- Frozen peas: 1 cup (140 g)
- Cherry tomatoes: 1 cup (150 g), halved
- Kosher salt: 1 tbsp for the pasta water (plus more to taste)
Creamy Avocado-Basil “Pesto”
- Ripe avocados: 2 medium (about 10–12 oz / 280–340 g flesh), peeled and pitted
- Fresh basil leaves: 2 packed cups (about 60 g), plus a few torn leaves for serving (optional)
- Garlic: 1 small clove (or 1/2 large clove for a milder bite)
- Lemon zest: 1 tsp, finely grated
- Fresh lemon juice: 3 tbsp (45 ml)
- Extra-virgin olive oil: 1/4 cup (60 ml)
- Finely grated Parmesan: 1/3 cup (30 g), plus more for serving
- Toasted walnuts (optional): 1/4 cup (30 g) (adds pesto-like depth)
- Black pepper: 1/4 tsp
- Red pepper flakes (optional): 1/8 tsp
- Kosher salt: 1/2 tsp, plus more to taste
To Finish
- Reserved pasta water: up to 1 cup (240 ml), as needed to loosen the sauce
- Extra Parmesan: 2–4 tbsp (to taste)
- Optional drizzle: 1–2 tsp extra-virgin olive oil
Step-by-Step Instructions
Step 1: Boil and salt the pasta water
Bring a large pot of water to a rolling boil over high heat. Add 1 tbsp kosher salt. (Salting the water is your best chance to season the pasta itself, and it makes the whole bowl taste more vibrant.)
Step 2: Cook the pasta until al dente
Add 12 oz (340 g) whole-wheat pasta and cook according to the package directions until al dente, typically 9–11 minutes depending on shape.
Stir in the first minute to prevent sticking, then stir occasionally.
Step 3: Add peas, then reserve pasta water
During the last 2 minutes of pasta cooking, add 1 cup (140 g) frozen peas directly to the pot. They’ll warm through and stay bright green.
Just before draining, scoop out and reserve 1 cup (240 ml) pasta water. Drain the pasta and peas well.
Step 4: Blend the creamy avocado-basil pesto
While the pasta cooks (or right after draining), add the following to a blender or food processor:
2 avocados, 2 packed cups basil, 1 small garlic clove, 1 tsp lemon zest, 3 tbsp lemon juice, 1/4 cup olive oil, 1/3 cup Parmesan, 1/4 cup toasted walnuts (optional), 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes (optional).
Blend until very smooth, scraping down as needed, about 30–60 seconds. Taste and adjust salt or lemon juice if needed.
Step 5: Toss pasta with pesto and loosen with pasta water
Return the drained pasta and peas to the pot (off the heat) or add them to a large mixing bowl. Spoon in the avocado pesto.
Add 1/4 cup (60 ml) of the reserved pasta water to start, then toss vigorously with tongs until the sauce coats every piece. Add more pasta water, 1–2 tbsp at a time, until the sauce looks glossy and creamy (you may use up to 1 cup total).
Tip: Work fairly quickly here; warm pasta helps the sauce cling, and extra tossing makes it feel restaurant-creamy.
Step 6: Fold in tomatoes and finish the bowl
Gently fold in 1 cup (150 g) halved cherry tomatoes so they stay fresh and juicy rather than breaking down.
Serve immediately topped with extra Parmesan and a few torn basil leaves if you like. Add a tiny drizzle of olive oil for shine, and an extra pinch of salt and pepper to taste.
Step 7: Final seasoning check
Take one bite and adjust:
If it tastes a little flat, add a pinch more salt. If you want it brighter, add 1–2 tsp lemon juice. If it feels too thick, splash in a bit more warm reserved pasta water.
Pro Tips
- Use ripe avocados: They should yield slightly to gentle pressure. Under-ripe avocados can make the sauce taste grassy and less creamy.
- Keep the sauce off direct heat: Tossing in the warm pot is fine, but don’t cook the avocado sauce on the burner (it can dull the color and flavor).
- Reserve more pasta water than you think: The sauce thickens as it sits; a splash of warm pasta water brings it back to silky.
- Go easy on raw garlic: One small clove is plenty. If you’re garlic-sensitive, use 1/2 clove or briefly blanch it in the pasta water for 30 seconds before blending.
- For extra pesto depth: Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant (then cool 2 minutes before blending).
Variations
- Add protein: Top with sliced grilled chicken, sautéed shrimp, or a can of drained white beans. Keep portions: aim for 1 to 1 1/2 cups total add-in so the pasta stays saucy.
- Make it dairy-free: Skip the Parmesan and add 2 tbsp nutritional yeast plus an extra 1/4 tsp salt to the sauce (taste and adjust).
- More vegetables: Add 2 cups baby spinach to the hot pasta right before tossing; the heat will wilt it in about 30–60 seconds.
Storage & Make-Ahead
This pasta is best the day it’s made because avocado sauce can darken over time. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Press a piece of plastic wrap directly against the surface of the pasta to reduce browning.
To reheat, add a splash of water (or broth) and warm gently in a skillet over low heat for 3–5 minutes, tossing often. Avoid high heat, which can make the sauce look dull and less creamy.
Make-ahead option: Blend the pesto up to 4 hours in advance, press plastic wrap directly onto the surface, and refrigerate. Toss with hot pasta right before serving.
Nutrition (per serving)
Approximate, based on 4 servings: 560 calories, 17 g protein, 65 g carbohydrates, 28 g fat, 14 g fiber, 6 g sugars, 520 mg sodium.
