Avocado Pesto Linguine

Serves 4
Prep: 10 min
Cook: 10 min

Ingredients
400 g dried linguine pasta
2 ripe Hass Avocados
2 cloves garlic
juice 1/2 lemon
20 g fresh flat leaf parsley
80 g fresh basil
1 red chili, deseeded and chopped
2 Tbsp olive oil
50 g grated hard cheese (parm or castelli)
25g toasted pine nuts

Directions
1. Cook pasta, partially drain, leaving about 3 tablespoons of cooking liquie. Cover to keep pasta warm

2. Make pesto: cut and peel avocado, slice into 8 wedges. Place avocado, garlic, lemon juice, herbs, chili, olive oil, and half of cheese in blender. Blend until smooth.

3. Stir pesto into pasta. Divide into 4 bowls. Serve immediately, sprinkle with remaining cheese pine nuts, and freshly-ground black pepper.

Bon Appetite
NP