AVOCADO AND SUN-DRIED TOMATO PESTO PASTA

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Ingredients

8 oz Spaghetti
Water to cook Pasta
Avocado and Sun-Dried Tomato Pesto:
1/4 cup Cashew Nuts
1/2 an Avocado
1/2 cup loosely packed Basil
1/2 cup chopped Sun-Dried Tomatoes (oil packed, but drained)
1 teaspoon minced Garlic
1 teaspoon Red Pepper Flakes
2 tablespoons reserved Oil from Sun-Dried Tomatoes
1 tablespoon Water
1 teaspoon Maple Syrup

Instructions


  • Cook Spaghetti according to directions on package.
  • Whilst the Spaghetti is cooking, prepare pesto.
  • Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  • Once blended, transfer to large mixing bowl.
  • Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about 1/2 a cup of reserved pasta water and toss, to loosen up the pesto.
  • Serve warm.