# 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, lightly 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
07 - 2 tbsp 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
# Directions:
01 - Bring a large pot of well-salted water to a boil. Add the 12 oz of pasta and cook according to package directions until just al dente. Reserve 1/2 cup of the 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. Pulse and scrape down the sides until the mixture is smooth and creamy; 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 1 to 2 tablespoons of the reserved pasta water; toss vigorously until the strands are evenly coated, adding more cooking water a tablespoon at a time to reach a silky consistency.
04 - Divide the dressed pasta among plates or bowls, finish with extra grated Parmesan, fresh basil leaves and a touch of lemon zest if desired, and serve immediately.
