Avocado Pesto Pasta


I eat almost half an avocado a day every day – I think soon, I might turn into one. When fall and winter come, I will be so sad to not be able to get them as much! However, while it is still summer (for at least another week), I will continue my creamy, delicious avocado addiction.

Though James is English, he has become an honorary Mexican as he too has adopted my favorites as his. Given that we feel avocados can never get old, I really love to experiment with flavor combinations to incorporate with avocados.

This avocado pesto is one of the most tasty pestos I’ve ever had, and it is really healthy.  There is absolutely no oil in this pesto, and the parmesan sprinkling on top is obviously optional.


For the pesto you will need:

  • 3 cups of arugula
  • 2 avocados
  • juice from 1 1/2 limes
  • 1 heaping cup of basil
  • 2 garlic gloves
  • salt and pepper to taste
  • cherry tomatoes
  • fusilli pasta
  • 1lb peeled and deveined shrimp
  • 1/4 tsp red pepper flakes

In a food processor add your arugula, avocados, basil, lime juice, garlic and salt and pepper.

Pulse until smooth and fully mixed.  Add more salt and pepper as needed, but it should not be too salty as you will be adding some salty pasta water to the finished dish.


While your are blending your pesto, set a large pot of salted water to boil for the pasta. Follow the packaging directions for cook time.

Just when your pasta is about done, take a measuring cup and reserve about 1 cup of pasta water before draining your pasta.

Drain your pasta and mix your pesto into the cooked pasta adding small amounts of pasta water until you get a smooth, creamy consistency. You will likely only need about half of the cup, but if your pesto is too thick you may use more.

Slice your cherry tomatoes in half to mix in as well.


While your pasta cooks, pat the shrimp dry and season with salt, pepper, and 1/4 teaspoon of red pepper flakes and drizzle with olive oil.

Use your hands to toss the shrimp and coat evenly in the oil and seasoning. *Cooks tip: I like to cook my shrimp on skewers as it makes it easier to have them cook evenly and flip quickly.*

Heat a grill pan on medium high, cook the shrimp on each side for about 2-3 minutes until pink and firm.

Top your pasta with your grilled shrimp and, if desired, some shaved parmesan.

This is healthy and delicious, and your family will love it!

Buen Provecho!

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