Pasta with Avocado Pesto and Sautéed Tomatoes and Olives

(4 portions)


  • 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


  • 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.