Avocado Pesto Pasta with Chicken Sausage and Goat Cheese

Basil is one of the herbs we always plant in our little garden. I love fresh basil in the summer chopped and added to a green salad or a top a tomato in a caprese salad, I simply love the flavor. It is the taste of summer.

Last week I was trying to throw together quick and easy meals and this Avocado Pesto Pasta was perfect in that regard. Ready in 20 minutes, it was fast and incredibly easy to prepare. Using avocado in the pesto lends a nice creamy texture to the mixture and packs a great nutritional punch with healthy fats and essential vitamins. The addition of fresh tomatoes, added just as the sausage is finished cooking, adds a nice dimension to the dish. Topping the warm pasta with goat cheese is a great alternative to parmesan and lends a bit of freshness and adds to the creaminess of the pesto as it melts. It was a huge hit with everyone, even my 5 year old who despises avocado gobbled up the pasta smothered in the creamy pesto.

Avocado Pesto Pasta with Chicken Sausage and Goat Cheese

1 avocado

2 large bunches fresh basil

Juice of 1 Lemon

3-4 garlic cloves

2 packages chicken sausage (I used Al Fresco all-natural chicken sausage feta and spinach)

1 lb cavatappi pasta

2 large tomatoes, diced

5-6 Tbs. goat cheese

1. Set pasta water to boil. Cook pasta as directed on packaging.

2. In a food processor or blender  ingredients for pesto: basil, avocado, lemon juice and garlic, until thoroughly combined into a smooth consistency.

3. In a medium high skillet brown sausage, just as sausage is finished cooking lower heat and add in tomatoes. Cook until tomatoes are warmed through.

4. Drain pasta and place in a large dish. Combine pasta, pesto, sausage and tomato in a large serving dish and mix until pasta is coated with pesto. Add goat cheese on top. Garnish with freshly cut basil.

Enjoy!

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--Sarah

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