Ingredients

The following ingredients have 4 Servings
  • 1 pound cavatelli pasta (I use half of my homemade cavatelli recipe)
  • 1 cup reserved pasta water (or to desired consistency)
  • 1 avocado
  • 1 cup spinach leaves (fresh)
  • 1-2 cloves garlic
  • 1 bunch basil (fresh, about ¼ cup)
  • ½ cup walnuts (lightly toasted)
  • ¼ cup Pecorino Romano (grated)
  • 2 teaspoons lemon juice (freshly squeezed)
  • salt and pepper to taste
  • Extra virgin olive oil to drizzle
  • Pecorino Romano cheese to taste
  • garnish with fresh basil leaves (optional)

Instruction

  • Over high heat, bring a large pot of salted water to a rolling boil. 
  • While waiting for the water to boil, make the avocado pesto sauce by adding all the ingredients in a food processor and pulsing until the mixture is smooth.
  • Taste and adjust for salt and pepper.
  • Transfer to a large skillet set over low heat.
  • Add the pasta to the boiling water and cook until al dente or to desired consistency. 
  • Add pasta water to the avocado pesto sauce to obtain desired consistency.
  • Once the pasta is cooked, remove with a spider or strainer and add it directly to the pan.
  • Toss to coat. Taste and adjust seasonings. 
  • Top with extra cheese and a drizzle of olive oil, if using.
  • Serve immediately.