April Theme: cooking with AVOCADO (sarah d.)

Pasta with Avocado Pesto

Ingredients

• 2
  large California avocados, peeled and chopped
• 1 cup
  loosely packed fresh basil leaves
• 2
  garlic cloves
• 1 Tbsp.
  lemon juice
• 1 ½ tsp.
  salt, divided
• ¼ cup
  olive oil, divided
• 1
  (6-ounce) package fresh baby spinach
• 16 oz.
  bow tie pasta, cooked
• ½ cup
  pine nuts, toasted
• 1
  (3-ounce) package goat cheese, crumbled

Instructions

1. Process first 4 ingredients, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor until smooth, stopping to scrape down sides. Set pesto aside.
2. Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with cheese, and serve immediately.