Green Goddess Summer Pasta

Creamy, herb-packed, and totally stove-optional—this basil, avocado & pistachio pasta sauce is what summer dinners are all about. Just blend, toss, and enjoy a bowl of green goodness that feels fancy but comes together in minutes.

This creamy pesto and pistachio sauce is what summer pasta dreams are made of—fresh, vibrant, and ready in minutes. It’s the perfect way to use up all that garden basil without even turning on the stove. Just toss everything into a blender, pour it over your favorite noodles, and dinner is done. Bright, herby, and just a little nutty, it’s a quick and easy win for warm-weather weeknights.

Why You’ll Love This Recipe

• Comes together in the time it takes to boil the pasta

• No cooking required—just blend and toss

• Kid-friendly and packed with fresh flavor

• A great way to sneak in herbs, greens, and even veggies

• Creamy and satisfying without the heaviness of traditional sauces

• The perfect way to use up all that summer basil

Ingredients

• 3 cups fresh basil leaves

• 1 cup chopped pistachios

• 1-2 tablespoons minced garlic

• 1/2 cup grated Parmesan cheese

• 1 small avocado

• Olive Oil, to taste

• Salt and pepper, to taste

• Lemon juice, to taste

• Preferred pasta shells

Instructions

1. Prep your ingredients: Wash and dry the basil leaves. Shell the pistachios if they aren’t already pre-shelled. Peel and pit the avocado.

2. Blend the base: In a food processor or high-powered blender, combine the basil, pistachios, minced garlic, grated Parmesan, and avocado. Pulse a few times to break everything down.

3. Add olive oil: With the processor running (or stopping to scrape down as needed), slowly stream in olive oil until the mixture becomes smooth and creamy. Start slow and add more to reach your desired consistency.

4. Season to taste: Add salt and pepper as needed. Taste and adjust for more garlic, Parmesan, or olive oil depending on your flavor preference. A squeeze of fresh lemon juice will brighten up the dish.

5. Cook the pasta: Prepare your pasta shells according to package directions. Drain, and reserve 1/4 cup plus leave a small amount of pasta water clinging to the noodles—it’ll help loosen and coat the sauce.

6. Combine and heat: Pour the sauce over the warm pasta and toss to coat. Heat gently on low just until the sauce comes up to temperature. If the sauce feels too thick, add reserved pasta water a tablespoon at a time and stir until smooth and silky.

7. Serve and garnish: Top with extra Parmesan and a sprinkle of chopped pistachios. Serve warm and enjoy immediately.

Final Thoughts

This creamy pesto-style sauce is proof that quick and easy doesn’t have to mean boring. With just a few fresh ingredients and no stove required (aside from boiling pasta), it’s a perfect summer go-to. The avocado brings a rich, velvety texture while pistachios add depth and a little crunch. Whether you’re tossing it with pasta, spooning it over grilled veggies, or spreading it on toast, this sauce is bright, herby, and endlessly versatile.