# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine (regular or gluten-free)
→ Avocado Pesto Sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 2 cloves garlic, peeled
06 - 1/3 cup freshly grated Parmesan cheese
07 - 2 tbsp lemon juice (about 1/2 lemon)
08 - 1/4 cup extra virgin olive oil
09 - Salt and freshly ground black pepper, to taste
→ To Serve
10 - Extra Parmesan cheese, for garnish
11 - Fresh basil leaves, optional
12 - Zest of 1 lemon, optional
# How to Make It:
01 - Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the hot pasta 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. Process until smooth and creamy, scraping down the sides as needed. Season with salt and freshly ground black pepper to taste.
03 - Return the drained pasta to the pot or a warmed mixing bowl. Add the avocado pesto and a splash (about 2 tbsp) of the reserved pasta water. Toss vigorously to coat, adding more reserved water a tablespoon at a time until the sauce reaches a silky consistency and evenly coats the pasta. Adjust seasoning if necessary.
04 - Divide among warmed bowls, finish with extra Parmesan, a few fresh basil leaves and a light grating of lemon zest if desired. Serve immediately.
