# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine, regular or gluten-free
→ Avocado pesto sauce
02 - 2 ripe avocados, peeled, pitted and roughly chopped
03 - 1 cup fresh basil leaves, packed
04 - 1/3 cup pine nuts (or walnuts), toasted if desired
05 - 2 garlic cloves, peeled
06 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
07 - 2 tablespoons fresh 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 grated Parmesan for garnish
11 - Fresh basil leaves, optional
12 - Finely grated lemon zest, optional
# How To Make:
01 - Bring a large pot of water to a rolling boil, add a generous pinch of salt and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy cooking water; then drain the pasta.
02 - In a food processor or blender combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil. Pulse or blend until the mixture is smooth and creamy, stopping to scrape the sides as needed. Season with salt and freshly ground black pepper to taste.
03 - Return the drained pasta to the warm pot. Add the avocado pesto and a splash (about 2 tablespoons) of the reserved pasta water. Toss vigorously to coat the strands and create a silky emulsion, adding additional reserved water as needed to reach the desired creaminess.
04 - Divide the coated pasta among plates or bowls, finish with extra grated Parmesan, a few basil leaves and a light dusting of lemon zest if using. Serve immediately.
