Avocado Pesto Spaghetti

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Avocado Pesto Spaghetti


  • 1 8-ounce package Cappello’s Spaghetti, frozen
  • 1 cup fresh basil, packed
  • ¼ cup water
  • 3 tablespoons extra virgin olive oil, divided
  • 3 tablespoons pine nuts
  • 2 cloves garlic
  • 1 ripe avocado, skin & pit removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • For the Roasted Tomatoes:
  • ½ cup cherry tomatoes, halved
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper
  • For Finishing:
  • ¼ cup fresh basil, chopped


  • Preheat the oven to 375 F.
  • Make the roasted tomatoes. Toss tomatoes with oil, salt and pepper. Evenly spread tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes blister, 15-20 minutes. Remove from the oven and set aside.
  • Add basil, water, pine nuts, lemon juice, garlic, avocado, salt, black pepper and red pepper flakes to the jar of a blender or food processor.
  • Blend until very smooth, adjusting seasoning as needed.
  • Add spaghetti to a 3-quart pot of boiling water with remaining 1 tablespoon oil. Stir to separate the strands. Pasta will cook in approximately 90 seconds.
  • Drain the spaghetti and rinse it under cold water. Add it to the pesto. Stir until noodles are coated. Top with roasted tomatoes and basil and serve.

Kids Can Do

  • Measure out ingredients
  • Add ingredients to pan
  • Help toss the noodles and sauce