| Linguine with Avocado Pesto
1 pound Linguine
1 cup Chopped fresh basil packed
1/4 cup Chopped fresh parsley packed
2 teaspoons Crushed garlic
1 Ripe avocado, peeled chopped
2 tablespoons Olive oil
1/4 cup Parmesan cheese
1 cup Chicken stock or water
2 teaspoons Lemon juice
2 tablespoons Toasted pine nuts |
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Cook pasta in boiling water according to package instruction or until firm to bite. Drain and place in serving bowl. In food processor puree basil, parsley, garlic, avocado, oil, 2 tbsp of the Parmesan cheese, stock and lemon juice until smooth. Pour over pasta. Sprinkle with pine nuts and remaining Parmesan cheese. Toss. tips: Even with lemon juice the pesto may discolor, if this happens, skim off the darkened surface and discard. Toast pine nuts in a skillet on stove top for 2 to 3 minutes until brown. This is like a guacamole dressing with much less fat due to the basil and parsley. For a stronger flavor use all basil and no parsley.
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