Avocado Pesto Linguine

By contributor Alexandra Courts

I am absolutely obsessed with avocado. Avocados contain ‘good’ fats, are a source of dietary fibre, reduce cholesterol, and help the body absorb nutrients. They’re incredibly versatile too, so I thought it’d be fun to incorporate avocado directly into a recipe instead of as a garnish! IMG_6152   Ingredients…

  • 8oz box brown rice linguine (or any gluten-free pasta of your choice) 
  • 2 medium avocados, ripe
  • 1/2 cup lightly toasted pine nuts
  • 1/2 cup fresh basil, chopped
  • 1/4 cup nutritional yeast
  • 1 clove of garlic, finely minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Directions….

  1. Preheat oven to 350 degrees.
  2. Bring water to a boil. Following the box’s instructions, cook pasta until tender. Drain and set aside. 
  3. On a lined baking sheet, spread pine nuts out evenly. Bake in oven for 5 minutes. 
  4. Cut avocado in half and scoop its “meat” out. Blend avocado, handful of toasted pine nuts, garlic, basil, lemon juice, and salt until combined thoroughly. 
  5. Toss pasta in freshly blended sauce. Sprinkle remaining pine nuts and nutritional yeast on top. 

Serve immediately. Makes 2 large portions. 

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