I had just trimmed my basil plants, and was out of spinach, which I usually use to make pesto. I stumbled on this recipe in AR and really hit the jackpot. I am new to cooking with avocado and was amazed at the perfect texture it gave the pesto. The avocado gave it a nutty taste without having to actually used pine-nuts. The only change I made was I sauteed the shrimp and additional garlic in a few tablespoons of butter instead of adding the shrimp to the boiling penne. Then tossed in the drained pasta, pesto, Romano and a splash of leftover heavy cream and warmed it through. Easy, delicious, and aromatic. Thanks for posting!
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I had just trimmed my basil plants, and was out of spinach, which I usually use to make pesto....