Category Archives: Recipes Using the Garden Veggies

Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes!

Pesto Pasta Recipe With Avocado, Parmesan, Romano & Tomatoes!

 

Pesto Pasta With Avocado, Parmesan, Romano & Tomatoes!

Here is a super yummy and easy vegetarian meal that we can use our garden fresh tomatoes and basil!!!

Ingredients for Pesto Pasta:

1 box of Rigatoni pasta (or similar)

6 oz or 3/4 cup of basil pesto (jarred or homemade)

Pint of cherry tomatoes

Parmesan & Romano shredded cheese mix

2 Avocados

 

pesto avocado pasta

 

Instructions for Pesto Pasta :

Boil water and cook the rigatoni for about 8 minutes.  Rinse and drain and pour the pasta into a 9X13 baking pan.  Cut one or two avocados into bite size pieces and leave on the side.  Slice the cherry tomatoes in half.  Add the pesto and tomatoes to the pasta and stir.  Add about a half cup of the paremsan & romano cheese mix and stir.  Sprinkle the rest of the cheese on top.

Bake at 350° for 30 minutes until the cheese is melted and heated through.

Serve hot and top with the cut avocado.  (I prefer just cutting up the avocado and adding after the dish bakes.  If you bake the avocado in the pasta, the avocados turn a yucky brown the next day if you have any left over. Therefore I just cut and add fresh avocado as we eat it. We usually get 2 dinners out of this meal for a family of 4.)

Pesto Pasta With Avocado, Parmesan, Romano & Tomatoes!
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Prep time: 
Cook time: 
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Serves: 8
 
Ingredients
  • Ingredients:
  • 1 box of Rigatoni pasta (or similar)
  • 6 oz or ¾ cup of basil pesto (jarred or homemade)
  • Pint of cherry tomatoes
  • Parmesan & Romano shredded cheese mix
  • 2 Avocados
Instructions
  1. Boil water and cook the rigatoni for about 8 minutes. Rinse and drain and pour the pasta into a 9X13 baking pan. Cut one or two avocados into bite size pieces and leave on the side. Slice the cherry tomatoes in half. Add the pesto and tomatoes to the pasta and stir. Add about a half cup of the paremsan & romano cheese mix and stir. Sprinkle the rest of the cheese on top.
  2. Bake at 350° for 30 minutes until the cheese is melted and heated through.
  3. Serve hot and top with the cut avocado. (I prefer just cutting up the avocado and adding after the dish bakes. If you bake the avocado in the pasta, the avocados turn a yucky brown the next day if you have any left over. Therefore I just cut and add fresh avocado as we eat it. We usually get 2 dinners out of this meal for a family of 4.)

 

If you try this, be sure to come back and let me know what you think!

Check out some of my other easy and frugal recipe ideas over here!

pesto pasta text



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