Pasta with Avocado Pesto and Sautéed Tomatoes and Olives
400 grams rigatoni pasta
2 cups tomatoes, in 1-cm dice
1 cup mixed olives (black, green, purple), sliced
2 tablespoon fresh oregano
Salt and pepper to taste
For the pesto:
2 large bunches fresh basil leaves
1 clove garlic
¼ cup de Parmesan cheese
1/8 cup de walnuts
½ SOFRUCO avocado
¼ cup SOFRUCO pumpkin seeds
1/3 cup olive oil
2 ice cubes
In a pot with abundant salted boiling water, blanche the basil for 10 seconds. Drain and stop further cooking by placing it in a bowl with cold water and ice. Drain and remove the excess liquid. Place the basil, garlic, Parmesan cheese, walnuts, avocado, pumpkin seeds, ice cubes, and olive oil in a food processor and process until it forms a creamy pesto. Set aside.
In a hot skillet with olive oil, sauté the tomatoes and olives for a few minutes. Season with oregano, salt and pepper. Set aside.
In a pot with abundant boiling water, cook the pasta for 8 minutes or until al dente. Drain and place in large bowl. Add the pesto and mix well.
Serve the pasta with the sautéed tomatoes and olives.