Avocado Pesto Pasta with Roasted Tomatoes

Ingredients

• 8 oz fettuccine or linguine pasta
• 1 large ripe avocado
• 1 cup fresh basil leaves
• ¼ cup walnuts or pine nuts
• ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• 1 cup cherry or grape tomatoes
• 1 tablespoon olive oil (for the tomatoes)
• Optional: red pepper flakes, grated lemon zest, grilled chicken or shrimp

Recommended Tools

• Large pot
• Baking sheet
• Food processor or blender
• Colander

Instructions

1. Preheat oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper, spread them in a single layer on a baking sheet, and roast for 15-20 minutes until burst and slightly caramelized. Set aside.
2. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions. Reserve about 1 cup of starchy pasta water before draining.
3. In a food processor or blender, combine the avocado, fresh basil, walnuts or pine nuts, Parmesan cheese or nutritional yeast, minced garlic, and lemon juice. Blend while slowly drizzling in 2 tablespoons of olive oil until smooth and creamy, then season with salt and pepper.
4. Return the drained pasta to the pot over low heat, add the avocado pesto and about half of the reserved pasta water, and gently toss until evenly coated (add more pasta water as needed to thin).
5. Stir in the roasted tomatoes and serve immediately, garnished with additional Parmesan cheese, red pepper flakes, or lemon zest if desired.