Avocado Pesto Pasta

Yesterday, we got a taste of spring! The sun came out, the high was 71 degrees and verybody was in such a good mood. Spring is my favorite for many reasons. Not only does it represent a new beginning, but it also yields some of my favorite fruits and veggies! In particular, I used avocados for this recipe. I love avocados--The texture, the specific flavor, which can be used both in savory and sweet dishes, and the fact that it's super good for you. I recently made a creamy avocado pesto pasta with tomatoes and garnished with crispy bacon. If you're vegetarian/vegan, completely omit the bacon.

Pretty random, but it actually tasted DELICIOUS! haha

For the recipe,



- 1 large fresh avocado
- handful (cup) fresh basil
- handful (cup) peanuts
- 2 cloves garlic
- handful (cup) parmesan cheese
- 1/4 cup EVOO
- 4 strips of bacon diced
- spaghetti pasta
- 3 roma tomatoes chopped
*optional: this will also taste delicious with sun-dried tomatoes! :)

Cook pasta (use instructions on the box)...set aside a cup of pasta water

To make pesto: Combine basil, avocado, garlic, parmesan cheese into food processor. Pulse adding EVOO slowly until creamy consistency is formed. Set aside.

In a deep skillet or sauce pan, cook bacon until crispy. Separate onto a paper towel. Take out any excess oil from the pan. Cook tomatoes until tender. Set aside.

Add pesto to cooked pasta make sure to coat all the pasta. Add tomatoes and top with the bacon. If pasta is a little dry. Add more EVOO and pasta water.

Enjoy!!