# 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, loosely packed
04 - 1/3 cup pine nuts (or walnuts)
05 - 2 garlic cloves, 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, as needed
11 - Fresh basil leaves, optional
12 - Finely grated lemon zest, optional
# How to Make It:
01 - Bring a large pot of 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 pasta cooking water, then drain the pasta and set aside.
02 - While the pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Process to a smooth, creamy consistency, scraping down the sides as needed. Season with salt and freshly ground black pepper to taste.
03 - Return the drained pasta to the pot over low heat. Add the avocado pesto and toss to coat, adding the reserved pasta water a splash at a time until the sauce reaches the desired creaminess. Taste and adjust seasoning.
04 - Divide among plates immediately and garnish with additional Parmesan, fresh basil leaves and a sprinkle of lemon zest if using. Serve at once to preserve the sauce's bright color and texture.
