Ingredients
- 1 pound linguine
- 1 bunch fresh basil, reserve some leaves for garnish
- 1/2 cup pine nuts
- 2 cup avocados, pitted and peeled
- 2 tablespoon lemon juice
- 3 clove garlic
- 1/2 cup olive oil
- 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Preparation
Baking Directions:
Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta.
Adding avocados to pesto creates a rich and creamy texture without using cheese.
Kids and adults often tell me this is the best pasta they’ve ever eaten!Bring a large pot of heavily salted water to a boil.
Add linguine and cook according to package directions.
Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor.
Process until smooth.
Season generously with salt and pepper.
Toss pasta with pesto.
For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes.
Divide pasta among serving bowls and garnish each serving with a basil leaf.
