# What You Need:
→ Pasta
01 - 12 ounces spaghetti or linguine (regular or gluten-free)
→ Avocado pesto sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup packed fresh basil leaves
04 - 1/3 cup pine nuts (or walnuts as a substitute)
05 - 2 garlic cloves
06 - 1/3 cup freshly grated Parmesan cheese
07 - 2 tablespoons lemon juice (about 1/2 lemon)
08 - 1/4 cup extra-virgin olive oil
09 - Salt and freshly ground black pepper, to taste
→ To serve
10 - Additional grated Parmesan, for garnish
11 - Fresh basil leaves, optional
12 - Lemon zest, optional
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Purée until smooth and season with salt and pepper to taste.
03 - Return the drained pasta to the pot, add the avocado pesto and a splash of the reserved cooking water, and toss vigorously to coat. Add more pasta water as needed to achieve a silky, even consistency.
04 - Divide among plates, garnish with extra Parmesan, basil leaves and a little lemon zest if desired, and serve immediately.
