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Avocado and herbs pesto pasta

Alice - Ricettevegolose


  • 160 g whole wheat rigatoni pasta
  • 2 tablespoons coarse salt

For the avocado and herbs pesto

  • half a ripe avocado
  • 1 tablespoon rosemary fresh leaves
  • 1 teaspoon thyme and lemon thyme fresh leaves
  • 3-4 sage fresh leaves
  • 1 tablespoon extra virgin olive oil
  • salt


  • Fill a pasta pot with water and add the coarse salt. Turn up the heat, put the lid and bring to a boil.
  • Meanwhile, peel the avocado and crush it with a fork.
  • Wash the herbs, put aside a small amount for later and chop the remaining with a knife.
  • As soon as the water boils remove the lid, add the pasta, mix with a spoon and let it simmer uncovered for the time indicated on its package (it usually takes about ten minutes).
  • Transfer in a high container the avocado and herbs, add the oil and blend with an immersion blender. Add gradually a few tablespoons of water until you get a creamy pesto. Add salt to taste.
  • Drain the pasta, season it with the avocado pesto, mince the herbs you've set aside and add them to the pasta.
  • Serve immediately or let cool and serve cold. Also add a drizzle of extra virgin olive oil, if you like.