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    Home » Recipes » Pasta

    Avocado Pesto Pasta with Beets, Corn, Goat Cheese & Arugula

    Published: Oct 19, 2020 Modified: Oct 19, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Close up of a serving bowl filled with pasta, avocado, cheese, and golden beets.
    Mixing bowl full of beets, avocado, corn, pasta, and cheese.
    Close up of a serving bowl filled with pasta, avocado, cheese, and golden beets with title text.

    Light yet decadent, this Avocado Pesto Pasta is just as delicious cold as it is warm. Packed with the deliciousness of golden beets, corn, goat cheese, and arugula.

    Close up of a serving bowl filled with pasta, avocado, cheese, and golden beets.

    How Long Does Avocado Last in Pasta?

    Avocado is best served immediately after cutting it, even in this pasta. If you keep it in a sealed container in the refrigerator, it is also OK the next day. Do not reheat.

    Serving this Dish Cold

    If you plan to serve this dish cold, do not rinse the pasta to speed up the process. It is better for you to mix the pasta together hot than to cool the pasta down by rinsing it. Rinsing the pasta will prevent the sauce from absorbing into the noodles.

    Step-by-Step Recipe with Photos

    Ingredients for pasta salad including avocado, beets, corn, arugula, pesto, and noodles.

    For this recipe, you will need the following ingredients: pasta, arugula, pesto (or basil, olive oil, garlic, salt & pepper), pine nuts, corn, avocado, golden beets, and goat cheese.

    How to wrap beets in foil to roast them.

    Roast the beets by drizzling them with olive oil, wrapping in foil, and baking for ~45 minutes at 400F.

    Ingredients to make pesto in a food processor bowl.

    PESTO: Trim the stems off the basil. Quarter or roughly chop the garlic. Put the basil, garlic, toasted pine nuts, salt, and pepper in a food processor or blender. With the food processor on, slowly add the olive oil. Taste and season with salt and pepper to taste.

    Bring a pot of water to boil. Cook and drain the pasta.

    Steps for peeling cooked beets.

    When the beets are ready, peel, chop into large chunks, cubes, or slices.

    Mixing bowl full of beets, avocado, corn, pasta, and cheese.

    Add the following to a large serving bowl: corn, pesto, goat cheese, avocado arugula, pasta, and beets.

    Just as delicious served hot as it is cold.

    A full serving bowl of fussili pasta salad with greens, beets, and avocado.

    More recipes you'll love

    Pasta is the ultimate comfort food, and you'll find me making some pretty delicious pasta recipes and ones to go with them. If you love this recipe, here are some I know you'll love...

    • Super Green Pesto Pasta Salad
    • Cherry Tomato & Garlic Confit Tagliatelle
    • Corn, Tomato, & Mozzarella Bruschetta (or Salad!)
    • Arugula Pasta with Tomato and Pine Nuts

    You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I am up to. (Links to social media open in new tab.)

    Close up of a serving bowl filled with pasta, avocado, cheese, and golden beets.
    Print Recipe
    5 from 8 votes

    Avocado Pesto Pasta with Beets, Corn, Goat Cheese & Arugula

    Light yet decadent, this pesto pasta with goat cheese, golden beets, avocado, and corn is just as delicious cold as it is warm.
    Prep Time20 mins
    Cook Time55 mins
    Total Time1 hr 15 mins
    Course: Main, Side Dish
    Cuisine: American, Italian
    Servings: 4
    Calories: 823kcal
    Author: Candice

    Equipment

    • Food Processor or Blender

    Ingredients

    Ingredients

    • 2 golden beet or 1 extra large
    • 4 oz. goat cheese broken up into small chunks
    • 2 ears corn sliced off the cob
    • 2 cups packed arugula
    • 2 avocados cut into cubes
    • 1 lb. pasta

    Pesto:​

    • 1.5 cups packed basil Stems removed
    • 1 cloves garlic Rough chopped
    • 2  tbsp  toasted pine nuts
    • 3 tablespoon olive oil
    • salt and pepper to taste

    Instructions

    • Roast the beets by drizzling them with olive oil, wrapping in foil, and baking for ~45 minutes at 400F. When cooked, peel, chop into large chunks, cubes, or slices.
    • PESTO: Trim the stems off the basil. Quarter or roughly chop the garlic. Put the basil, garlic, toasted pine nuts, salt, and pepper in a food processor or blender. With the food processor on, slowly add the olive oil. Taste and season with salt and pepper to taste.
    • Bring a pot of water to boil. Cook and drain the pasta.
    • Add the following to a large serving bowl: corn, pesto, goat cheese, avocado arugula, pasta, and beets.
    • Toss and serve! Just as delicious hot as it is cold.

    Notes

    If you plan to serve this dish cold, do not rinse the pasta to speed up the process. It is better for you to mix the pasta together hot than to cool the pasta down by rinsing it. Rinsing the pasta will prevent the sauce from absorbing into the noodles.
    Avocado is best served immediately after cutting it, even in this pasta. If you keep it in a sealed container in the refrigerator, it is also OK the next day. Do not reheat.
     

    Nutrition

    Calories: 823kcal | Carbohydrates: 99g | Protein: 24g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 154mg | Potassium: 981mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 4mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in May of 2017 but was republished with new photos, step by step instructions, and tips in October of 2020.

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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