This post is sponsored by Barilla. We partnered to introduce their new line of single-ingredient legume pastas made from chickpeas or red lentils. If you love pasta and want more nutrition in every bite, you’ll enjoy their legume pastas and this Creamy Avocado Pesto Pasta.
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Avocado is one of my favorite foods for good reason. I adore its rich, creamy texture and mild flavor, but I also love how versatile it is. Many people think of avocado only as guacamole or avocado toast, but it works beautifully in many dishes—both savory and sweet. Avocados are packed with nutrients like vitamins E, A, C, K, B vitamins, potassium, magnesium, and healthy fats, so using them more often is a great idea.
Although I often have avocado on toast, some of my favorite uses are classic guacamole, blending with dates and cocoa for a chocolate mousse, massaging into kale as a base for salads, and making a silky avocado pesto. Avocado pesto is similar to a vegan green goddess dressing: use it as a salad or grain dressing, a dip, or toss it with pasta for a simple, elegant meal.
For this recipe I made avocado pesto tossed with Barilla Red Lentil Penne from their new single-ingredient legume pasta line. The result is a creamy, light pasta that can be served hot or at room temperature. The red lentil penne holds up well and stays pleasantly al dente whether warmed or cooled.
Legume pastas look like traditional pasta but bring extra nutrition. Made from chickpeas or lentils, they offer more fiber, B vitamins, iron, potassium, and protein than refined wheat pasta. Increasing fiber is especially beneficial—many people eat less than recommended—so swapping to legume pasta is an easy way to support digestion, heart health, satiety, and healthy weight management.
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This avocado pesto pasta is simple and fast. The pasta cooks in about 7–9 minutes and the pesto blends up in minutes, making this perfect for a quick weeknight dinner or a casual dinner party. To make it heartier, add grilled or roasted vegetables or top with sautéed mushrooms.
Barilla Legume pastas are available at select grocery stores nationwide and online. They come in four varieties: Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne, and Red Lentil Rotini. Experiment with the shapes and keep coming back for more recipe ideas.
Try these other recipes featuring Barilla Legume pasta: Eggplant Red Lentil Penne Pasta, Mediterranean Pasta Salad, Oyster Mushroom Red Lentil Pasta Alfredo, Spicy Pasta Arrabbiata, and Pasta Puttanesca.
Avocado Pesto Pasta
Ingredients
- 1 box Barilla Red Lentil Penne
- 1 ripe avocado, pitted
- 1 cup fresh basil leaves + more for garnish
- ¼ cup toasted pumpkin seeds, or pine nuts
- 1-2 cloves garlic, chopped
- Juice of ½ lemon, about 1-2 tbsp
- 2 tbsp olive oil
- ½ tsp sea salt + more to taste
- ¼ tsp Black pepper
Instructions
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Bring 4 quarts of salted water to a boil. Add the pasta and cook 7 minutes for al dente; if you prefer softer pasta, cook 1–2 minutes longer. Drain well and toss in the colander with a light drizzle of extra virgin olive oil to prevent sticking.
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Make the pesto: in a food processor combine the avocado flesh, basil, toasted pumpkin seeds (or pine nuts), chopped garlic, lemon juice, olive oil, sea salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
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Toss the avocado pesto with the cooked red lentil penne until evenly coated.
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Serve garnished with extra basil and a grind of black pepper. Enjoy warm or at room temperature.
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