# What You Need:
→ Pasta
01 - 12 oz macaroni or short pasta
02 - 1 teaspoon salt for pasta water
→ Avocado Pesto Sauce
03 - 2 ripe avocados, peeled and pitted
04 - 1 cup fresh basil leaves, loosely packed
05 - 2 cloves garlic
06 - 1/4 cup extra virgin olive oil
07 - 1/4 cup grated Parmesan cheese
08 - 2 tablespoons fresh lemon juice
09 - 1/4 cup milk, dairy or unsweetened plant milk
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# How-To:
01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta in a colander.
02 - While pasta cooks, combine avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and black pepper in a food processor or blender. Blend until smooth and creamy. Add additional milk as needed to achieve a silky sauce consistency.
03 - Return drained pasta to the pot. Pour the avocado pesto sauce over the pasta and toss gently to coat evenly. Add reserved pasta water gradually, stirring to loosen the sauce to desired consistency.
04 - Taste the dish and adjust seasoning as needed. Transfer to serving bowls immediately. Garnish with extra Parmesan cheese, fresh basil leaves, and cracked black pepper.
