Avocado Basil Pesto Pasta

By Travegan • July 7, 2010 • 0 Comments

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Author Notes: Combining two of my absolute favorite summertime ingredients: pesto and avocado. Take advantage of fresh basil for this fast, flavorful meal. Rich, creamy and vegan.
- Travegan

Serves 6

1 pound dried linguini
1 bunch Basil
1/2 cup pine nuts
2 ripe avacados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
1/2 cup olive oil
salt to taste
freshly ground black pepper to taste
1/4 cup chopped sun-dried tomatoes (optional)

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.