# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine, regular or gluten-free
→ Avocado pesto
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup fresh basil leaves, lightly packed
04 - 1/3 cup pine nuts (substitute walnuts or almonds if desired)
05 - 2 garlic cloves
06 - 1/3 cup freshly grated Parmesan cheese
07 - 2 tablespoons fresh 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 freshly grated Parmesan, for garnish
11 - Fresh basil leaves, optional
12 - Finely grated lemon zest, optional
# Step-by-Step Guide:
01 - Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package instructions 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 cohesive, stopping to scrape down the sides as needed. Season with salt and pepper to taste.
03 - Return the drained pasta to the pot off the heat. Add the avocado pesto and a splash of the reserved pasta water. Toss vigorously until the sauce coats the strands evenly, adding additional cooking water by tablespoons to reach a silky consistency.
04 - Divide the pasta among plates, garnish with extra Parmesan, basil leaves and lemon zest if using, and serve immediately to preserve the bright color and fresh texture of the avocado.
