This light and creamy pasta is perfect for the summer months, combing creamy avocados with fresh parsley and basil.

Ingredients:

• 1 lb linguine
• 1 cup chopped fresh basil packed
• ¼ cup chopped fresh parsley packed
• 2 teaspoons crushed garlic
• 1 ripe avocado, peeled chopped
• 2 tablespoons olive oil
• ¼ cup parmesan cheese
• 1 cup chicken stock or water
• 2 teaspoons lemon juice
• 2 tablespoons toasted pine nuts

Get Started:

Step 1: Cook pasta in boiling water according to package instructions or al dente.  Drain and place in serving bowl.

Step 2:   In food processor puree basil, parsley, garlic, avocado, oil, 2 tablespoons of the parmesan cheese, stock and lemon juice until smooth. Pour over pasta. 

Step 3: Toast pine nuts in a skillet on stove top for 2 to 3 minutes until brown. Sprinkle with pine nuts and remaining parmesan cheese.  Toss.

The pesto may discolor.  If so, skim off the darkened surface with a spoon and discard.