Creamy Avocado Pesto Pasta

# What You 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, packed

04 - 1/3 cup pine nuts (or walnuts as a substitute)

05 - 2 garlic cloves

06 - 1/3 cup freshly grated Parmesan cheese

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 - Lemon zest, optional

# Directions:

01 - Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.

02 - While the pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Blend to a smooth, creamy consistency, then season with salt and 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 and toss gently to coat; add more reserved water as needed to reach a silky consistency.

04 - Transfer to bowls, garnish with extra Parmesan, basil leaves and lemon zest if using, and serve immediately.

# Expert Hints:

01 -

This pasta feels decadent but it’s secretly fast enough for a Tuesday night collapse.
The sauce gives you silky comfort with so many fresh notes, I often crave it in summer months.

02 -

I once learned the hard way that unripe avocados turn this into an oddly lumpy ordeal—use soft, ripe ones every time.
Tossing the pasta quickly with the sauce while everything is still hot gives you that silky finish that’s so satisfying.

03 -