METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Avocados From Mexico Pesto Pasta
2021-01-26
https://www.metro.ca/userfiles/image/recipes/pates-pesto-avocats-mexique-11472.jpg
PT04M
PT11M
PT15M
Using a food processor or blender, puree all the ingredients for the avocado pesto. Season.In a skillet, heat the olive oil and brown the mushrooms. Season and set aside.Toss hot pasta with avocado pesto and top with sautéed mushrooms and Parmesan cheese.Source: Avocats du Mexique
4
Metro
5
1
5
5
For the Avocado Pesto:
2 avocado from Mexico
1 cup (250 ml) basil leaves
1/2 cup (125 ml) olive oil
2 garlic cloves chopped
1/2 cup (125 ml) walnuts
1 cup (250 ml) grated Parmesan
lemon juice and zest
To taste salt and pepper
For the pasta:
4 servings (340 g) spaghetti, cooked al dente
2 tablespoons (30 ml) olive oil
2 cups (500 ml) oyster mushrooms or mushrooms of your choice
1 cup (250 ml) grated Parmesan
To taste salt and pepper
Avocados From Mexico Pesto Pasta
4
Main course
0:04
Preparation
0:11
COOKING
0:15
TOTAL TIME
Ingredients
-
For the Avocado Pesto:
-
2
avocado from Mexico
-
1 cup
(250 ml)basil leaves
-
1/2 cup
(125 ml)olive oil
-
2
garlic cloves chopped
-
1/2 cup
(125 ml)walnuts
-
1 cup
(250 ml)grated Parmesan
-
lemon juice and zest
-
To taste
salt and pepper
-
For the pasta:
-
4 servings
(340 g)spaghetti, cooked al dente
-
2 tablespoons
(30 ml)olive oil
-
2 cups
(500 ml)oyster mushrooms or mushrooms of your choice
-
1 cup
(250 ml)grated Parmesan
-
To taste
salt and pepper
Preparation
Using a food processor or blender, puree all the ingredients for the avocado pesto. Season.
In a skillet, heat the olive oil and brown the mushrooms. Season and set aside.
Toss hot pasta with avocado pesto and top with sautéed mushrooms and Parmesan cheese.
Source: Avocats du Mexique
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
