Avocado Pesto Linguine
Equipment:
Stove top
Pot
Chef’s Knife
Cutting Board
Food processor or blender
Ingredients:
12 oz. linguine
1 avocado
2 c. fresh basil leaves
1/3 c. extra-virgin olive oil
Juice of 1/2 lemon
1/4 c. pine nuts, toasted
Kosher salt
1 c. grape or cherry tomatoes, halved
Directions:
1. In a large pot of salted boiling water, cook linguine according to package directions until al dente (usually 7-8 minutes). Drain, keep 1 cup pasta water.
2. Meanwhile, in a food processor or blender, blend avocado, basil, oil, lemon juice, and pine nuts until creamy. (For a looser texture, add another splash of oil.) Season with salt.
3. In a large bowl, toss pesto, linguine, 1/2 cup reserved pasta water, and tomatoes until combined. (For a looser sauce, stir in more reserved pasta water.)
Substitutions:
- Try different types of nuts like walnuts or pistachios
- Feel free to use other pasta shapes
- If you don’t have a food processor, blender does the work too!