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.
ripe avacados, pitted and peeled
fresh lemon juice
salt to taste
freshly ground black pepper to taste
chopped sun-dried tomatoes (optional)
In This Recipe
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.