• 1 pound dried linguini
• 1 bunch basil leaves (2½ ounces)
• ½ cup pine nuts
• 2 ripe avocados, pitted and peeled
• 2 tablespoons fresh lemon juice (½ of a lemon)
• 3 cloves garlic
• ½ cup olive oil
• Salt to taste
• freshly ground black pepper
• ¼ cup chopped sun dried tomatoes

Directions:

1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.

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