Avocado Pesto Pasta

• 1 pound linguine
• 1 bunch fresh basil, reserve some leaves for garnish
• 1/2 cup pine nuts
• 2 avocados, pitted and peeled
• 2 tablespoons lemon juice
• 3 cloves garlic
• 1/2 cup olive oil
• sea salt
• freshly ground black pepper
• 1 cup halved cherry tomatoes or sliced sun-dried tomatoes, optional

1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

linguine, fresh basil, pine nuts, avocados, lemon juice, garlic, olive oil, salt, freshly ground black pepper, tomatoes

Taken from www.epicurious.com/recipes/member/views/avocado-pesto-pasta-52486351 (may not work)