Light yet creamy and decadent, this Avocado Pesto Pasta is just as delicious cold as it is warm. A filling pasta salad that is packed with the deliciousness of golden beets, corn, goat cheese, and arugula. It’s an ideal summer dish.
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.
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.
How to Make Avocado Pesto Pasta
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.
Roast the beets by drizzling them with olive oil, wrapping them in foil, and baking for ~45 minutes at 400F.
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.
When the beets are ready, peel, and chop them into large chunks, cubes, or slices.
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.
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Avocado Pesto Pasta with Beets, Corn, Goat Cheese & Arugula
Print Recipe SaveEquipment
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 tbsp 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.