Avocado Collard Greens Pesto Pasta

Avocado Collard Greens Pesto Pasta with no added oil. Serve for an easy pasta dinner with juicy heirloom tomatoes and toasted pine nuts.

These past few weeks I’ve been getting back into meditating.

I sit cross-legged on the couch, eyes shut, listening to a guided meditation as I wait for my dark roast coffee to cool to the perfect drinking temperature. 

It’s always hard at first– making the time, leaning into the discomfort of doing nothing, accepting the ferocious flood of mental activity.

But it feels good when I’m done, when I flutter open my eyes and feel a calm and clarity that I didn’t know existed beneath the chaos.

A few weeks back my fridge was in chaos too– due to an unexpected (or, rather, overlooked) produce delivery in addition to a full grocery visit.

I threw the plentiful collard greens in this plant-forward pesto with avocado, fresh herbs, lemon, and garlic. 

It’s super creamy and flavorful without any added oils!

Let’s make Avocado Collard Greens Pesto Pasta as a final summer-y celebration of sweet basil and ripe tomatoes. 

Grab your favorite legume-based pasta, some avocados, a handful of herbs, and let’s make pesto pasta!

What You Need to Make Avocado Collard Green Pesto Pasta

This recipe is the perfect way to use super ripe avocados or an excess of greens and herbs in the refrigerator. 

Here’s what you need to make avocado collard greens pesto pasta:

• chickpea pasta
• fresh basil
• collard greens
• avocados
• garlic
• Himalayan sea salt
• lemon
• black pepper 
• heirloom tomato
• pine nuts

That’s it!

I used collard greens in this recipe because I had them on hand, but if you’re like to use another dark leafy green, like spinach or kale, go for it!

Make Your Favorite Pasta

This dish starts with your favorite pasta. 

I love using legume-based pasta here because it ensures a serving of plant-based protein without the need to add an additional protein!

For this recipe, I love using chickpea or lentil pasta. 

Pro tip: Try using a corkscrew or spiral shaped pasta so that the pesto has plenty of nooks and crevices to soak into. 

Once you’ve selected the perfect pasta, boil the water on the stovetop and then cook them according to the package instructions.

I like mine to a bit on the “bitier” end for this recipe!

Prepare the Avocado Collard Green Pesto

While the pasta is cooking you can prepare the avocado collard green pesto pasta. 

It blend easily during the time it takes to cook the pasta! 

To make the pesto, combine the basil, collard greens, avocado, garlic, salt, lemon, ground pepper, and filtered water in a high-speed blender or food processor.

Blend everything until the mixture is a creamy vibrant green sauce, scraping down the sides as needed to recombine.

Continue to add filtered water in one Tablespoon increments as needed to get the blades moving.

Not too much, though! 

You want the pesto to be thick and creamy and not watery or runny. 

Mix Ins for Pesto Pasta

Now you can focus on the mix-ins.

I love serving my pesto pasta with toasted pine nuts and juicy heirloom tomatoes.

To toast the pine nuts, add them to small saucepan over medium heat.

They can burn quickly, so be sure to keep an eye on them and toss them frequently to promote even browning! 

The pine nuts are done when they’re lightly browned and toasted on all sides. 

Also, the kitchen should smell fragrant and amazing! 

Slice and dice the heirloom tomato, here, too. 

If you don’t have heirloom tomato or pine nuts, try toasting walnuts instead and using grape, cherry, or sun-dried tomatoes!

Putting It All Together

Now here’s where it all comes together.

Strain the pasta well and transfer it to a large mixing bowl.

Spoon the avocado collard greens pesto sauce over the pasta and mix everything with a spatula or large spoon until the noodles are well-coated.

Next, add the diced tomato and toasted pine nuts on top for a pretty presentation. 

Serve immediately, spooning heaps of pasta onto plates or bowls.

I like to serve mine with fresh herbs and vegan parm. 

How to Serve Avocado Collard Greens Pesto Pasta

Enjoy this Avocado Collard Greens Pesto Pasta as a fun way to mix up your plant-based pasta night.

It’s perfect for family dinners, date nights in, and packed workweek lunches.

And, you can serve it warm or chilled! 

I like mine served warm with a healthy shake of vegan parmesan and then enjoy leftovers chilled the following day for lunch. 

The sauce is best when fresh, so go ahead, go back for seconds!

The leftovers will keep for 1-2 days in an airtight container in the refrigerator. 

Enjoy!

More Vegan Pasta

• Sesame Tahini Soba Noodles

• Veggie Noodles With Lentil Walnut Mushroom Bolognese

• 1-Pot SunButter Pasta

• 1-Pan Tofu Cacciatore With Zoodles

• Spicy Almond Butter Sweet Potato Noodle Bowls

• Butternut Pasta Primavera

• Avocado Tahini Pasta

• Pea Pesto Pasta Salad

• Creamy Vegan Pumpkin Pasta

• Roasted Red Pepper Pasta

• 1-Pot Tomato Basil Pasta

• Creamy Vegan 1-Pot Pasta

• Vegetable Pasta Salad

• 1-Bowl Hummus Pasta Salad

• No-Boil Spaghetti Bake

I Want to Hear From You

If you make this Avocado Collard Greens Pesto Pasta recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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