1/2 cupgrated Parmesan cheeseplus additional for serving (omit if vegan or to make dairy free)
2pintscherry tomatoeshalved
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Place in a large serving bowl.
Scoop the avocado into the bowl of a food processor fitted with a steel blade. Add the arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper.
Puree until smooth. Add the Parmesan cheese and puree again until incorporated. Taste and add additional salt and pepper as needed.
Pour the avocado pesto over the pasta, then toss gently to combine. If the pasta seems too thick and sticky, add a bit of the reserved pasta water.
Add the cherry tomatoes and toss to combine. Serve warm or at room temperature, topped with additional Parmesan as desired.
Notes
TO STORE: Leftover pesto will keep in an airtight container in the refrigerator for up to 5 days. It may brown, but will still taste fresh and delicious.
TO FREEZE: If you don't intend to use all the pesto at once, avocado pesto freezes like a dream since it prevents it from browning. Store in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge before adding to freshly cooked pasta.