Creamy Avocado Pesto Pasta with Cherry Tomatoes

• 12 ounces linguine or spaghetti pasta
• 1 large ripe avocado
• 1 cup fresh basil leaves, packed
• 2 cloves garlic
• 1/4 cup pine nuts or walnuts
• 1/3 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Optional: Red pepper flakes for garnish

Instructions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
2. While the pasta cooks, prepare the avocado pesto. In a food processor or blender, combine the avocado, basil leaves, garlic, pine nuts (or walnuts), Parmesan cheese, lemon juice, 1/4 teaspoon salt, and black pepper. Pulse until smooth.
3. With the processor running, slowly drizzle in the 1/3 cup olive oil until the pesto is creamy. If the mixture feels too thick, add 1-2 tablespoons of reserved pasta water to reach desired consistency.
4. In a skillet over medium heat, heat 1 tablespoon olive oil. Add the halved cherry tomatoes and cook for 2-3 minutes until slightly softened but still vibrant. Season with a pinch of salt.
5. In a large mixing bowl, combine the drained pasta, avocado pesto, and sautéed cherry tomatoes. Toss well, adding more reserved pasta water if needed to coat the pasta evenly.
6. Taste and adjust seasoning with salt, pepper, or lemon juice as desired.
7. Serve immediately, garnished with a sprinkle of red pepper flakes for a subtle kick if preferred.

Chef tips

• Use ripe but firm avocado to avoid an overly mushy pesto sauce.
• If you don’t have pine nuts, walnuts or almonds work well as a substitute in the pesto.
• To make it vegan, replace Parmesan with nutritional yeast or omit it entirely.
• Leftover avocado pesto can be stored in an airtight container with plastic wrap pressed on the surface to prevent browning, refrigerated for up to 2 days.