Creamy Avocado Pesto Pasta with Jalapeños

This innovative dish combines luscious, creamy avocado with vibrant basil pesto and a kick of jalapeños, creating a fresh, zesty pasta experience. It’s a satisfying meal that’s entirely dairy-free, relying on the natural creaminess of avocado, and offers a unique twist on traditional pesto pasta. Perfect for a quick weekday dinner or a special gathering, this dish is both nutritious and delicious.

Ingredients:

• 8 oz whole wheat pasta
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or sunflower seeds for nut-free option)
• 1 clove garlic, minced
• 1-2 fresh jalapeños, seeded and chopped
• 1/4 cup olive oil
• Salt and black pepper to taste
• Juice of 1 lemon
• Cherry tomatoes, halved (for garnish)
• Fresh basil leaves (for garnish)

Instructions:

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a food processor, combine the avocado, basil leaves, pine nuts (or sunflower seeds), minced garlic, chopped jalapeños, lemon juice, and olive oil.
3. Blend until smooth, scraping down the sides as necessary. Season with salt and black pepper to taste.
4. Toss the cooked pasta with the avocado pesto, ensuring it's well coated.
5. Serve immediately, garnished with halved cherry tomatoes and fresh basil leaves.