Avocado Pesto Pasta

Whenever I make pesto, I always add avocado. Avocado makes such a fantastic, quick and creamy sauce. This recipe is super quick, you can have it ready in about 15 minutes but at the same time it provides a filling meal. Try using another nut like almonds if you don't have any pine-nuts, although you will probably have to grind them up first before adding the other ingredients as they are not as soft. Usually when I make this recipe I don't bother with measurements but here is the recipe I got the original idea from.

serves 6

• 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)

1. 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.
2. 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.

   
   

   Notes: 
   
   
   A delicious variation is to make this with pistachios instead of pine nuts! Definitely worth the extra effort of shelling them 

   - When making this myself I leave out the oil - the avocado and pine nuts have enough oil and you can instead add a little water if needed 

   - I will usualy use 1 small avocado or 1/2 avocado with 1/4 cup pine nuts for one person and about 1/2 lemon 

   - will still use a bunch of basil. So my own version may come out more lemony and creamy but it is something that is very easy to adjust to individual tastes.