Avocado Pesto Linguine

Equipment: 

Stove top 

Pot 

Chef’s Knife 

Cutting Board 

Food processor or blender

Ingredients: 

12 oz. linguine 

1 avocado 

2 c. fresh basil leaves 

1/3 c. extra-virgin olive oil 

Juice of 1/2 lemon 

1/4 c. pine nuts, toasted 

Kosher salt 

1 c. grape or cherry tomatoes, halved 

Directions: 

1. In a large pot of salted boiling water, cook linguine according to package directions until al dente (usually 7-8 minutes). Drain, keep 1 cup pasta water. 

2. Meanwhile, in a food processor or blender, blend avocado, basil, oil, lemon juice, and pine nuts until creamy. (For a looser texture, add another splash of oil.) Season with salt. 

3. In a large bowl, toss pesto, linguine, 1/2 cup reserved pasta water, and tomatoes until combined. (For a looser sauce, stir in more reserved pasta water.) 

Substitutions: 

- Try different types of nuts like walnuts or pistachios 

- Feel free to use other pasta shapes 

- If you don’t have a food processor, blender does the work too!