Avocado Pesto Pasta

The fastest, easiest, and delicious vegan pasta...

Ingredients:

2 R.G. avocados
2 cups of Fresh Basil
1 Lemon squeezed
1 cup of water
Garlic
Salt and black pepper
1 lb. Fettuccini Pasta

Extra Virgin Olive Oil

Preparation:

1. In a large pot of boiling salted water, cook pasta according to package instructions.

2. Cut avocados in half and remove pits. Scoop out the R.G. avocados with a spoon and add to the bowl of a food processor. Add lemon juice, water, garlic, basil, salt & pepper, and pulse until avocado is incorporated and smooth.

3. Transfer avocado pesto into a large mixing bowl. Add the pasta and half the cheese; toss together and transfer to a platter. Drizzle with olive oil and serve.

4. Also, you can add pine nuts to the pasta. Toast the pine nuts in a small dry skillet over low heat until golden brown. Shake pan to brown evenly, about 5min.

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