Avocado Pesto Pasta with Crispy Prosciutto
A quick and luxurious weeknight dinner, this recipe pairs a rich, velvety avocado and cashew pesto with caramelized roasted garlic, bright lemon, and a perfectly crispy, salty prosciutto topping.
Ingredients
Equipment: food processor
- ½ head garlic
- 8 oz pasta (tagliatelle, linguini, or spaghetti)
- 5 tbsp olive oil, divided
- 4 slices prosciutto
- 1 avocado
- 1 cup fresh basil leaves
- ½ cup cashews, divided (more for serving)
- 1 lemon, juiced
- Sea salt and black pepper
- Parmesan cheese, for serving
- Red pepper flakes, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Slice a head of garlic in half crosswise, saving the other half for another recipe (you can also use the whole head). Place it, cut side up, on a small sheet of aluminum foil and wrap it tight. Roast for 30 to 35 minutes until the cloves are completely soft and golden brown. Once cool enough to handle, squeeze the cloves from the skin straight into your food processor.
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. Reserve ½ cup of the pasta water. Drain and set aside.
- Meanwhile, heat 2 tablespoons of the olive oil in a skillet over medium heat. Arrange the prosciutto slices in a single layer. Cook for 3-5 minutes, turning once, until completely crisp. Transfer the crispy prosciutto to paper towels to drain.
- In a food processor or high-speed blender, combine the avocado, fresh basil leaves, cashews, and the roasted garlic. Add the lemon juice and the remaining 3 tablespoons of olive oil. Blend until smooth, adding your water a little bit at a time until you reach a creamy, pourable consistency. Season to taste with salt and black pepper.
- Return the cooked pasta to the cooking pot. Pour the avocado pesto over the pasta and toss thoroughly to coat, adding a little bit of reserved pasta water to make it glossy. Top the pasta with the crispy prosciutto shards. Garnish with cashews, freshly grated parmesan cheese, and red pepper flakes to taste. Serve immediately.