Third Course: Linguine with Pesto Avocado Cream

I am not a fan of trying a new recipe out on an important occasion.  It makes me nervous.  I feel that my recipes should be tried and true.  But with basil, avocados, and garlic, how can you go wrong! The linguine was a success and will be repeated in the future. If you love pesto, this is your meal.  On to dessert! -AF

Linguine with Pesto Avocado Cream

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish

1/2 cup pine nuts

2 avocados, pitted and peeled

2 T lemon juice, freshly squeezed

3 cloves garlic

1/2 cup olive oil

Sea salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season with salt and pepper.

Toss pasta with pesto.  Divide pasta among serving plates and sprinkle cherry tomatoes over linguine.  To complete, garnish each serving with a basil leaf.

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