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Avocado Pesto Pasta with Smoked Salmon: Creamy Australian Avocado Pasta Recipe 

Best with Ripe ÉVO® Hass Avocado 

Creamy pasta does not require cream — it requires the right avocado at the right ripeness stage. This Avocado Pesto Pasta with Smoked Salmon uses a perfectly ripe ÉVO® Hass avocado to create a smooth, vibrant pesto that coats pasta without heaviness. Selecting the correct stage matters: ripe avocados blend effortlessly, while firm ripe will remain grainy and soft ripe may oxidise too quickly. ÉVO® Hass has the first AI ripeness scanner that can tell the five stages of ripeness, allowing you to confidently choose ripe stage for blending recipes like pesto, dressings and sauces. This healthy avocado recipe delivers balance, texture and nutritional value in one refined Australian dish. 

What You’ll Need 

  • 2 ripe ÉVO® Hass avocados 
  • 300g linguine or fettuccine 
  • 120g smoked salmon, torn 
  • 1 cup fresh basil leaves 
  • 1 small garlic clove 
  • ¼ cup toasted pine nuts 
  • ½ cup grated parmesan 
  • Juice of 1 lemon 
  • ¼ cup extra virgin olive oil 
  • 2–4 tbsp reserved pasta water 
  • Sea salt and cracked black pepper 

How to Make It 

  1. Bring a large pot of well-salted water to a rolling boil, add pasta and cook until al dente, reserving ½ cup of the starchy cooking water before draining. 
  1. Halve the ripe ÉVO® Hass avocados, remove the seed, peel, and roughly chop the flesh while ensuring it is soft yet structured with no brown spots. 
  1. Add avocado, basil, garlic, pine nuts, parmesan and lemon juice to a food processor and pulse until combined. 
  1. With the motor running, drizzle in olive oil and 2 tablespoons of reserved pasta water until the sauce becomes smooth, thick and creamy. 
  1. Season with salt, cracked pepper and additional lemon juice to taste, adjusting consistency with more pasta water if required. 
  1. Return drained pasta to the warm pot over low heat and toss gently with the avocado pesto until evenly coated without overheating. 
  1. Remove from heat and fold through smoked salmon so it softens slightly from residual warmth without cooking further. 
  1. Plate immediately, finishing with extra basil, lemon zest and cracked pepper for freshness and aroma. 

Tips & Variations 

  • Use firm ripe avocado only if adding extra olive oil to assist blending. 
  • For dairy-free, replace parmesan with nutritional yeast. 
  • Add baby spinach for added greens and colour. 
  • Store leftovers with cling wrap pressed directly onto the surface to reduce oxidation. 

Good For You 

This healthy avocado pasta provides heart-healthy monounsaturated fats from Australian Hass avocado, omega-3 fatty acids from smoked salmon and antioxidant-rich basil and olive oil. Avocados are naturally high in fibre, potassium and vitamin E, supporting cardiovascular health and sustained energy. Choosing a ripe stage avocado ensures optimal nutrient absorption and smooth texture. With the ÉVO® Hass AI ripeness scannerguiding your selection, you eliminate guesswork and maximise both flavour and nutritional integrity.