Spaghetti With Avocado Pesto

• 14 oz spaghetti
• 3/4 cup sun-dried tomatoes, chopped
• None None shaved Parmesan, to serve
• None None toasted pine nuts, to serve
• None None fresh basil leaves, to serve
• None None FOR THE AVOCADO PESTO
• 1/2 cup fresh basil leaves
• 1 None avocado, stone removed, flesh chopped
• 1/2 cup Parmesan, grated
• 1/2 cup heavy cream
• 2 tbsp pine nuts, toasted
• 1/2 None lemon, juiced
• 1 tbsp olive oil
• 2 cloves garlic, chopped

1. Cook pasta in a large pot of boiling, salted water for 8-10 mins, according to package instructions. Drain well. Return to pot.
2. Combine all the pesto ingredients in a food processor. Process until smooth. Season to taste with salt and pepper.
3. Toss pesto and tomatoes into the hot pasta. Serve pasta topped with shaved Parmesan, pine nuts and fresh basil leaves.

tomatoes, parmesan, nuts, fresh basil, avocado pesto, fresh basil, avocado, parmesan, heavy cream, nuts, lemon, olive oil, garlic

Taken from recipes-plus.com/api/v2.0/recipes/23785 (may not work)