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Creamy Basil Pasta

Seriously amazing. So easy to make. Best served cold. A PERFECT SUMMER PASTA.


I really liked this pasta shape for the dish - it’s called Mafaldine and I found it at Whole Foods from a brand called Severino that I really like. It holds the sauce well and is also just really pretty thanks to the frilled edges.



You’ll need

  • 4 servings dry pasta

  • 1/2 cup whole milk ricotta cheese

  • 1/2 of a large soft avocado

  • 1-2 cups basil leaves (like 20 leaves, half a Trader Joe’s box)

  • 1 lemon, juice

  • 1 green onion, just the green tips

  • 1/4 cup olive oil, maybe more

  • 1/2 teaspoon salt

  • For serving: Parmesan cheese, pepper, red pepper flakes


Instructions

  1. Cook pasta according to the instructions. Save 1/3 cup of pasta water before draining.

  2. Add all of the other ingredients to a blender and blend until smooth. It’ll should be thick but not as thick as guacamole. If its not blending fully, add more olive oil or a splash of pasta water.

  3. Add the pasta, the basil sauce, and a splash of pasta water into a large bowl and stir / toss until fully mixed in. Top with fresh Parmesan and pepper and enjoy!!



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