# What You'll Need:
→ Pasta
01 - 12 ounces spaghetti or linguine (regular or gluten-free)
→ Avocado pesto sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup fresh basil leaves
04 - 1/3 cup pine nuts (substitute walnuts or almonds if preferred)
05 - 2 garlic cloves, peeled
06 - 1/3 cup freshly grated Parmesan cheese (omit or use vegan alternative for vegan option)
07 - 2 tablespoons fresh lemon juice (about 1/2 lemon)
08 - 1/4 cup extra virgin olive oil
09 - Salt, to taste
10 - Black pepper, to taste
→ To serve
11 - Extra grated Parmesan, for garnish
12 - Fresh basil leaves, optional
13 - Lemon zest, optional
# Step-by-Step Directions:
01 - Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente according to package directions, usually about 8–10 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, place avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Puree to a smooth, creamy consistency, stopping to scrape down the sides as needed. Season with salt and freshly ground black pepper to taste.
03 - Return the drained pasta to the warm pot off the heat. Spoon in the avocado pesto and add a splash of the reserved pasta water. Toss vigorously until the sauce evenly coats the strands; add additional pasta water by the tablespoon to reach a silky texture.
04 - Portion the pasta into bowls and finish with extra grated Parmesan, a few basil leaves and a light dusting of lemon zest if desired. Serve immediately to preserve the bright color and fresh flavor.
