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Pasta with Avocado Pesto and Panko topping in a bowl
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5 from 3 votes

Pasta with Avocado Pesto Recipe

This healthy pasta with avocado pesto has a creamy texture and crunchy buttery Panko topping. Delicious served hot or at room temperature.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Vegetarian
Servings (change as needed): 2 -3
Author: Cheryl


  • 6 oz pasta, about 190g (I use capellini or spaghettini)
  • 1 ripe avocado, peeled and pitted
  • 2 cup fresh basil, loosely packed
  • 1/2 cup toasted pine nuts (toast in dry skillet over medium-low heat, shaking around until lightly brown - about 3-4 minutes)
  • 1 lemon - both juice and zest
  • 1/2 tsp kosher salt
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp butter
  • 1/2 cup grated Parmesan cheese (optional)


  • MAKE THE PESTO: In a food processor, add avocado, basil, lemon juice and zest, , pine nuts, salt, garlic. Blend. Slowly add oil in steady stream while machine is running.
  • BOIL THE SPAGHETTI: Boil spaghetti in salted water according to package directions. Drain, reserving 1/2 cup of pasta liquid.
  • MAKE THE BREADCRUMB TOPPING: While the spaghetti is boiling, heat butter in a small pan on medium heat. Add Panko crumbs and stir for 2-3 minutes until buttered crumbs are golden brown. If desired, add 2 tablespoon Parmesan cheese and mix in with crumbs.
  • ASSEMBLE THE PASTA: Add the pesto to the pasta and mix well over medium-low heat until heated through. Add as much pasta liquid as need to get a smooth, silky consistency. Add Parmesan cheese (if desired) or salt to taste. Pour into serving bowl. Sprinkle Panko crumb mixture on pasta and serve immediately.


Make Ahead: Pasta can be made a couple of hours ahead and served at room temperature.