Creamy Avocado Pesto Pasta

I’m so excited that it’s spring. That means we’re one step closer to avocado and watermelon season. Avocado truly is a food of the gods. It tastes great in so many ways! Remember the avocado smoothie I made a while back? Who would have thought that avocados go well in drinks?

It’s a pretty creamy fruit, so I figured mashing it into a pasta sauce would work. It tasted a little bland on its own, but throw in some pesto and you’ve got yourself a winner.

Heck, I even tricked my non-vegetable-or-anything-green-eating-DB into having a couple of bites! He just figured it was plain pesto pasta and gobbled it right up. It wasn’t until he saw the avocado peel sitting on the counter that he realized this wasn’t just pesto pasta and immediately spat out his bite.

Oh well, at least I got one step further than anyone else ever has. My DB ate avocados for the first time in his life!

I don’t understand how anyone can hate avocados. They’re just too good. My DB won’t eat them because they’re green, making them fall into the “vegetable” category even though it’s technically a fruit. What a sad, sad, life he lives.

This pasta is best served immediately, as avocados have the tendency to brown. Just because they’re mashed doesn’t mean that they won’t brown as a sauce. This sauce isn’t meant to be reheated, either (But don’t worry, I’ve tried it and it’s fine. It just browns a bit when you do, which might not be the best served for guests). Shhh… we’ll save the reheating for eating alone in our kitchens.

I could eat this for every meal and be content. Avocado, pesto, and pasta? That’s the secret to happiness!