Avocado Pesto Pasta

• Vegetarian

• Produce

  • 1 1/2 cups Basil, fresh leaves
  • 2 California avocados, large pitted and peeled
  • 1 cup Cherry tomatoes
  • 3 large cloves Garlic

• Condiments

  • 2 tbsp Lemon juice

• Pasta & Grains

  • 12 oz Spaghetti noodles

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Pine nuts

• Dairy

  • 1/4 cup Parmesan cheese

Found on iwashyoudry.com

Ingredients

• 12oz. spaghetti noodles, uncooked
• 2 large California Avocados, pitted and peeled
• 1 1/2 to 2 cups fresh basil leaves
• 3 large cloves garlic
• 1/4 cup parmesan cheese, plus more for garnish
• 1/2 cup pine nuts
• 2 tbsp lemon juice
• 1/2 tsp salt (plus more to taste)
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved

Directions

• Bring a large pot of salted water to a boil and cook noodles until tender. Reserve 1 cup pasta water and drain the rest.
• While pasta is boiling prepare the pesto by adding the avocados, basil, garlic, parmesan cheese, pine nuts, lemon juice and salt in a food processor. Blend the mixture, then slowly stream in the olive oil while still blending. Scrap down sides and pulse again until mixture is combined. Season to taste with more salt if needed.
• Toss the pesto with the hot pasta, add a little pasta water to thin if sauce is too thick. Toss in the tomatoes and enjoy hot with a sprinkle of parmesan cheese.