Spaghetti With Avocado Pesto - cooking recipe

Ingredients

14 oz spaghetti
3/4 cup sun-dried tomatoes, chopped
None None shaved Parmesan, to serve
None None toasted pine nuts, to serve
None None fresh basil leaves, to serve
None None FOR THE AVOCADO PESTO
1/2 cup fresh basil leaves
1 None avocado, stone removed, flesh chopped
1/2 cup Parmesan, grated
1/2 cup heavy cream
2 tbsp pine nuts, toasted
1/2 None lemon, juiced
1 tbsp olive oil
2 cloves garlic, chopped

Preparation

Cook pasta in a large pot of boiling, salted water for 8-10 mins, according to package instructions. Drain well. Return to pot.
Combine all the pesto ingredients in a food processor. Process until smooth. Season to taste with salt and pepper.
Toss pesto and tomatoes into the hot pasta. Serve pasta topped with shaved Parmesan, pine nuts and fresh basil leaves.