{ Avocado Pesto Pasta with Roasted Tomatoes }

This recipe was inspired by Oh She Glows and combines my favorite pesto recipe and this lemon basil pasta. Add in a bit of avocado for creaminess and VIOLA! A quick, easy, vegan and yummy meal!

{ ingredients }

  • 1 lb fresh angel hair pasta
  • 1 avocado
  • 3 cloves garlic
  • 2 cups solidly packed fresh basil leaves
  • Fresh ground salt and pepper
  • 1/2 cup olive oil
  • Juice from two lemons
  • 1/3 cup toasted pepitos (you can use any nuts you prefer)
  • 1-2 cups of cherry tomatoes
  • 1 tsp. lemon zest (optional)

 { directions }

  1. Preheat over to 400 degrees.
  2. Add avocado, basil, garlic, pepitos, lemon juice and oil to the food processor. Blend to a smooth puree. Taste and add salt and pepper to taste. You can do this with a mortar and pestle, it will just take longer to get smooth and mixed.
  3. Place whole cherry tomatoes in a glass baking dish and drizzle with oil and salt and pepper. Roast for 15 minutes, just before they burst.
  4. While tomatoes are cooking, prepare the pasta as directed until al dente.
  5. Drain pasta and transfer to large bowl. Add in pesto and stir until evenly coated. Add more salt and pepper to taste if needed.
  6. Serve in bowls topped with roasted tomatoes and fresh lemon zest.
  7. Enjoy! Yum!

Makes about 4 servings. 545 calories per serving (large serving!).

{ Keep cooking in Love & Light! }

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Avocado Pesto Sauce
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