Avocado Pesto Pasta
I found 1/2 cup to be a bit too much oil, and next time will reduce the measurement to 1/3 cup.
1 pound linguine
1 bunch fresh basil (reserve some leaves for garnish)
1/2 cup pine nuts
2 Hass avocados, pitted and peeled
2 tablespoons lemon juice
3 garlic cloves
1/2 cup olive oil (see note above)
Sea salt and freshly ground pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Bring a large pot of heavily salted water to a boil. Cook linguine according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Garnish with basil leaves. Makes 6 servings.
Per serving: 545 calories (45 percent from fat), 27.8 g fat (3.4 g saturated, 15.3 g monounsaturated), 0 cholesterol, 12.7 g protein, 63.8 g carbohydrates, 6.2 g fiber, 204 mg sodium.