Avocado Pesto Pasta

A couple weeks ago, we came across a delicious recipe for avocado pesto pasta...which uses avocado instead of cheese to create a super creamy {and healthier!} alternative to the traditional pesto.  Let me just say, it is delightful!  You really don't miss the cheese at all and it is OH so creamy.  Yum!

Here are the details:

Recipe from Chef Chloe

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish

½ cup pine nuts

2 avocados, pitted and peeled

2 tablespoons lemon juice

3 cloves garlic

½ cup olive oil

Sea salt

Freshly ground black pepper

1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Bring a large pot of heavily salted water to a boil. Add linguine and cook 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. Divide pasta among serving bowls and garnish each serving with a basil leaf.

Hope you enjoy!  Bon Appetit!

xo natasha

Linked to: Tasty Tuesdays

PS...I'm reorganizing my blog a little bit...you'll notice a new "instagram" icon and two new labels on my sidebar: pregnancy and baby.  I've already updated the "recipe" label where you will find ALL of my recipes on one page!  I hope this will make navigating a bit easier.  :)