Avocado Pesto Pasta
- 16 ounces spaghetti, cooked as directed on package, 1/2 cup cooking water reserved
- 2 ripe avocados, halved, pitted, and peeled
- 2 garlic cloves, smashed
- 1 bunch scallions, rough chop
- Juice of 1 lemon
- 1/4 cup Bella Famiglia Olive Oil
- 1 Tsp. Jane’s Basil Seasoning
- Jane’s Original Mixed Up Salt
- Fresh Basil
Cook pasta and set aside in a large serving dish. Place avocado, garlic, scallions, lemon juice, olive oil, and Jane’s Basil in a food processor and pulse until well combined. Add reserved pasta water and process until smooth. Add the sauce to the pasta and toss to coat. Adjust seasoning with Jane’s Original Salt. Serve with a garnish of fresh basil. For an extra-summery, garden fresh taste, add lightly steamed corn kernels and halved cherry tomatoes.
