Avocado Pesto Pasta - Vegan - cooking recipe

Ingredients

1 lb dried linguine
1 bunch basil leaves (about 2 1/2 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about 1/2 a lemon)
3 garlic cloves
1/2 cup olive oil
salt
fresh ground black pepper
1/4 cup chopped sun-dried tomato (optional)

Preparation

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes.