Linguine with Tomatoes and Avocado Pesto | Home & Family | Hallmark Channel

By quiltpixie

The Avocado and pine nuts make this taste like it has cheese in it. Really yummy. I to keep it lower carb I use 'zucchini noodles' in place of linguine. Zucchini noodles can simply be made by using a vegetable peeler or spiral vegetable peeler. In most recipes with a heated sauce I do not precook the zucchini, the hot sauce suffices. In this recipe, I lightly saute the zucchini noodles .. or if you like you can keep them raw for a bit of crunch.

Ingredients

• 2 cups fresh basil leaves, finely chopped
• 1 cup pine nuts, crushed
• 1 whole avocado, peeled, pitted and chopped
• 1 ⁄4 cup avocado oil or olive oil
• 1 ⁄8 teaspoon sea salt
• Freshly ground black pepper
• 2 tomatoes, cored and chopped
• 1 (12-ounce) package linguine

Details

Adapted from hallmarkchannel.com

Preparation

Step 1

Directions for avocado pesto:

In a medium bowl, combine the basil, pine nuts, avocado, and oil. Mash the ingredients together with a potato masher until well blended. Alternatively, pulse the ingredients in a food processor until smooth, about 30 seconds. Add the salt and season to taste with pepper. Makes about 1 1⁄2 cups.

Cook the linguine according to the package instructions. Drain and toss into a serving bowl. Add the pesto and toss well. Top with the tomatoes. Serve warm or at room temperature.