Ingredients

The following ingredients have 4 Servings
  • 12 oz dry spaghetti (or your pasta of choice)
  • 3 medium avocados (divided)
  • 1/3 cup pesto sauce
  • 1 tablespoon olive oil
  • 10 oz sweet Italian-style chicken sausage (about 4 links, sliced)
  • 1 cup halved cherry tomatoes
  • Kosher salt and freshly ground black pepper
  • Grated or shaved Parmigiano-Reggiano cheese (for garnish)
  • Fresh basil leaves (for garnish)

Instruction

  • Bring a large pot of water to a rolling boil. Season the water generously with salt and cook the pasta according to the package instructions, until al dente. Drain and set aside, reserving a cup of the pasta water.
  • While the pasta is cooking, pit the avocados. Scoop two of the avocados and place the avocados and pesto in the bowl of a food processor. Pulse until the sauce is smooth and creamy.
  • Peel and slice the remaining avocado, and set aside.
  • Heat the olive oil in a sauté pan over medium-low heat. Cook the sausage for 3 to 4 minutes, or until browned on all sides. Stir in the tomatoes, and cook for an additional minute to give it a chance to soften.
  • Add the pasta and avocado pesto sauce and toss until the pasta is coated in sauce. If the pasta seems dry, stir in the reserved pasta water in ¼-cup increments, until you reach your desired consistency. Season to taste with salt and pepper. Serve garnished with sliced avocado, Parmigiano-Reggiano cheese, and basil.