Ingredients

• 1 large bunch of fresh basil

• 2 ripe avocados, pitted and peeled

• 1/2 cup toasted pine nuts

• 2 tbsp lemon juice

• 2-3 cloves of garlic

• 1/2 cup olive oil

• Pinch black pepper

• Pinch salt (optional)

• 1 pint of cherry tomatoes, halved

• 1 540ml can white beans, drained and rinsed

• 350 gram box of short pasta (like rotini, macaroni, fusilli)

Preparation

1. Cook pasta according to box directions. Drain and set aside.

2. While pasta is cooking, prepare the pesto by processing basil, avocados, pine nuts, lemon juice, garlic and oil in a food processor or blender. Blend until pesto is smooth, and season with salt and pepper.

3. Toss pasta with tomatoes, white beans and pesto and garnish with basil leaf.

Note: Chickpeas work equally well with this recipe. Try adding sautéed sweet peppers, zucchini, sweet peas or onion to up the vegetable ante!

NOTES: Find this recipe in the Spring 2020 Green Sward!

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