Fabulous VegNews Recipe!

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Our Favorite Avocado Pesto Pasta

This month, vegan cookbook darling Chloe Coscarelli opens her first restaurant in New York City, and to celebrate we’re offering her delectable avocado pesto pasta recipe. The green fruit offers a rich, velvety texture to a dish that comes together in less time than it takes to boil water. Whip up this VegNews staff favorite for a simple and flavorful summer meal, and to go gluten-free, substitute brown rice pasta.

Serves 6

What You Need:
1 pound dried linguini
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)

What You Do:
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes.

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