Home » Recetas » Chef la Rosa » Pasta with Avocado Pesto and Sautéed Tomatoes and Olives
Pasta with Avocado Pesto and Sautéed Tomatoes and Olives
(4 portions)
Ingredients:
- 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
- Olive oil
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
Preparation:
- 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.