Avocado Pesto Pasta
- 12 oz uncooked pasta
- 1 avocado
- 1 cup fresh basil
- 3 garlic cloves
- ¼ cup pine nuts
- 2 tbsp parmesan cheese grated (for vegan option, I use Go Veggie brand)
- 4 tbsp extra virgin olive oil
- 1 half lemon juiced
- salt & pepper to taste
- 1 cup cherry tomatoes halved
Bring a large pot of water to a boil and cook pasta according to package instructions. Once pasta is all cooked, drain and set aside.
Add in avocado, basil, garlic, pine nuts, cheese and lemon juice into a food processor and pulse on high speed a few times to break down ingredients. Then gradually pour in olive oil while running the food processor until the mixture is smooth and creamy.
In a large bowl, toss pasta, sauce and cherry tomatoes until everything is evenly coated.
Calories: 282kcal | Carbohydrates: 8g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 49mg | Potassium: 402mg | Fiber: 4g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg