This Cheesy Avocado Pesto Pappardelle with Whipped Black Pepper Ricotta is so creamy, it almost has the consistency of a nice alfredo. If you want your pasta to have more pesto and less avocado flavour, double the pesto ingredients and/or cut the avocado down to half. I chose a pappardelle pasta because of the large flat surface. It is the perfect vessel for allowing the sauce to really coat the pasta. Penne or Fettuccine would be lovely as well! Most of all, this pasta is a beautiful bright green and perfect for St. Patty’s Day!
- 1 cup Fresh Basil
- ½ cup Walnut or sub your favourite nut
- 2 tbsp Garlic Sprouts chopped (or sub chives, garlic chives or garlic clove)
- 2 tbsp Green Onion
- 1 Avocado
- 1 tbsp Olive Oil
- ½ Lemon squeezed
- 1 tbsp Butter
- ¼ cup Cream
- 1 cup Brie cubed
- Salt and Pepper to Taste
- ½ cup Ricotta Cheese
- ½ cup Cream Cheese
- 1 tsp Tellicherry Black Pepper
- Salt to taste
- Chopped Walnuts
- Lemon Zest
- Fresh Tellicherry Pepper
- Pappardelle or your favourite pasta
In a large pot, salt water and bring to a boil.
Place all of the Pesto ingredients except for the avocado into a food processor. Pulse. Once the basil and nuts are chopped small, blend in the avocado.
When the water is boiling, add pasta.
While pasta is cooking, add the ingredients for the whipped ricotta into the base of a stand mixer fitted with the whisk attachment. Whip on high.
When pasta is done, reserve 1 cup of pasta water.
(Hint: I didn't actually use the water in this recipe but it's good practice to do this every time you make a pasta with sauce so you can easily fix the consistency of the sauce to your liking.
After draining pasta, return to the pot and add butter, cream and brie. Toss pasta to melt the cheese and make a sauce. Add the pesto and toss until the pasta is coated.
Serve with a dollop of whipped ricotta, chopped walnuts, and some lemon zest.
You’ll definitely make everyone green with envy with this dish!
Wishing everyone a happy and safeSaint Patty’s Day!