Avocado Pesto Pasta
Another slam dunk recipe by Chloe Coscarelli. Everyone raves about this recipe. This is creamy, flavorful, and super easy to make. If you don’t do oil, you can add a bit of water instead. This is sooo good!!
Avocado Pesto Pasta
Serves 6
What You Need:
- 1 pound dried linguini
- 1 bunch basil leaves (about 2½ ounces)
- ½ cup pine nuts
- 2 ripe avocados, pitted and peeled
- 2 tablespoons fresh lemon juice (about ½ of a lemon)
- 3 cloves garlic
- ½ cup olive oil
- Salt to taste
- freshly ground black pepper to taste
- ¼ cup chopped sun dried tomatoes (optional)
What You Do:
- In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
- Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
- Enjoy!