Creamy Avocado Basil Pesto Pasta

• 12 ounces penne or fusilli pasta
• 1 ripe avocado, peeled and pitted
• 1 1/2 cups fresh basil leaves, packed
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach leaves
• Salt and freshly ground black pepper, to taste
• Red pepper flakes, optional, for mild heat

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. Meanwhile, prepare the avocado basil pesto. In a food processor, combine avocado, basil leaves, pine nuts, minced garlic, Parmesan cheese, lemon juice, and olive oil. Pulse until smooth and creamy, scraping down the sides as needed. Add salt and pepper to taste.
3. In a large mixing bowl, toss the hot pasta with the pesto sauce. Gradually add reserved pasta water, a tablespoon at a time, to reach your desired creamy consistency.
4. Gently fold in halved cherry tomatoes and fresh baby spinach. The residual heat will slightly wilt the spinach without cooking it fully.
5. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. For a touch of mild heat, sprinkle with red pepper flakes.
6. Serve immediately for best flavor and texture. Optionally, garnish with extra Parmesan and a few whole basil leaves.

Chef tips

• For a nut-free version, omit pine nuts and add extra Parmesan or seeds like sunflower or pumpkin.
• Use gluten-free pasta if desired to accommodate gluten sensitivities.
• If you don’t have a food processor, mash the avocado with a fork and finely chop basil, then whisk the ingredients together.
• To keep the pasta sauce bright green and fresh, prepare the pesto just before tossing with pasta.