Avocado pesto pasta salad

500 g pasta

1/4 cup parmesan cheese

3 cloves garlic

200 g baby spinach

1 avocado

1/2 lemon juiced

1/2 cup sun dried tomatoes sliced

1 cup fresh basil

1/4 cup pine nuts

Step 1

Cook pasta in boiling, salted water until al dente, about 6-7 minutes.

Step 2

To a blender or food processor add the avocado, basil, pine nuts, lemon juice, garlic, parmesan and a pinch of salt and pepper. if it’s too thick add a splash of water.

Step 3

Strain pasta, reserving a cup of pasta water. add back into the pot and stir through the pesto sauce, baby spinach and sun-dried tomatoes. add back in the pasta water as needed if it’s too thick.

Step 4

Serve topped with more grated parmesan and pine nuts.