Ingredients:

  • 2 cups (55g) fresh basil leaves, packed
  • 1/4 cup (25g) pine nuts, lightly toasted
  • 2 cloves garlic, peeled
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) pasta of your choice (penne, fusilli, or linguine work well)
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1 ripe avocado, pitted and diced
  • Optional: Red pepper flakes, for a touch of heat

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.
  2. While the pasta is cooking, combine basil, pine nuts, garlic, olive oil, Parmesan cheese, and lemon juice in a food processor or blender. Process until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
  3. Roughly chop the spinach and dice the avocado.
  4. Drain the pasta, reserving about 1 cup of pasta water. Return the pasta to the pot. Add the pesto and toss to coat. Add the spinach and avocado.
  5. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency. The starch in the pasta water will help emulsify the sauce.
  6. Serve immediately, garnished with extra Parmesan cheese and red pepper flakes (if using).