Avocado Pesto Pasta w/Asparagus

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This is definitely one of the easiest dishes I have ever put together… aside from PB&J sandwiches. It fits into a plant based diet but you could definitely add grilled chicken if you wanted. It’s amazingly creamy the flavor is almost refreshing. A great summer dish to take advantage of the produce section or better yet… your own garden later this summer!!

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Here are your ingredients: lemon, avocado, basil, pine nuts, garlic, asparagus, pistachios (optional). Not pictured are olive oil and pasta.

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While your past is boiling throw all but asparagus and pistachios into a blender or food processor and blend until smooth.

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Season with salt and pepper to taste. Isn’t it pretty?! I just LOVE the color of avocados when you cut them open. May be a future kitchen paint color in there ๐Ÿ™‚ Also chop up your asparagus and pistachios. I like to cut my asparagus into tiny disks. No need to cook them!

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Once pasta is cooked and drained toss in your asparagus and pistachios then pour avocado sauce over and toss to coat.

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This was a suprising hit with my family. Probably didn’t hurt that I sold it to my son as ‘Green Lantern Pasta’ ๐Ÿ™‚ They gobbled it up faster than spaghetti and I was thrilled to know they were getting a great helping of veggies and healthy fats. Please try this dish over the summer, you won’t regret it! Feel free to substitute or add any fresh veggies you like!

Avocado Pesto Pasta w/Asparagus
1lb pasta
1/2 cup pine nuts
1 Tbs lemon juice (1/2 of a lemon)
1 bunch basil
3 cloves garlic
1/2 cup olive oil
2 ripe avocados
1 handful fresh asparagus
1/2 cup chopped pistachios (optional)

While pasta is cooking combine all ingredients, except asparagus & pistachios into blender or food processor. Blend until smooth then season with salt and pepper to taste. Drain pasta and top with asparagus, pistachios, and avocado pesto. Toss to coat. Serve!

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