Grated or shaved Parmigiano-Reggiano cheesefor garnish
Fresh basil leavesfor garnish
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Instructions
Bring a large pot of water to a rolling boil. Season the water generously with salt and cook the pasta according to the package instructions, until al dente. Drain and set aside, reserving a cup of the pasta water.
While the pasta is cooking, pit the avocados. Scoop two of the avocados and place the avocados and pesto in the bowl of a food processor. Pulse until the sauce is smooth and creamy.
Peel and slice the remaining avocado, and set aside.
Heat the olive oil in a sauté pan over medium-low heat. Cook the sausage for 3 to 4 minutes, or until browned on all sides. Stir in the tomatoes, and cook for an additional minute to give it a chance to soften.
Add the pasta and avocado pesto sauce and toss until the pasta is coated in sauce. If the pasta seems dry, stir in the reserved pasta water in ¼-cup increments, until you reach your desired consistency. Season to taste with salt and pepper. Serve garnished with sliced avocado, Parmigiano-Reggiano cheese, and basil.
Notes
I use fully cooked chicken sausage in this recipe. If you are using uncooked chicken sausage, be sure to add more cooking time to the recipe.