This healthy pasta with avocado pesto has a creamy texture and crunchy buttery Panko topping. Delicious served hot or at room temperature.
Course: Main Course
Cuisine: American, Vegetarian
Servings (change as needed): 2-3
6ozpasta, about 190g (I use capellini or spaghettini)
1ripe avocado, peeled and pitted
2cupfresh basil, loosely packed
1/2cuptoasted pine nuts (toast in dry skillet over medium-low heat, shaking around until lightly brown - about 3-4 minutes)
1lemon - both juice and zest
1/2cupgrated 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.