# 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
04 - 1/3 cup pine nuts (or walnuts)
05 - 2 cloves garlic
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 - Additional grated Parmesan, for garnish
11 - Fresh basil leaves, optional
12 - Lemon zest, optional
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. 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. Pulse until the mixture is smooth and creamy, scraping down the sides as needed. Season with salt and pepper to taste.
03 - Return the drained pasta to the pot or a large mixing bowl. Add the avocado pesto and a splash of the reserved pasta water, about 1 to 2 tablespoons at a time, tossing until the pasta is evenly coated and reaches the desired creaminess.
04 - Divide the pasta among plates, garnish with extra Parmesan, basil leaves, and a sprinkle of lemon zest if desired. Serve immediately.
