California Avocado Pesto Delight

1 1/2 cups diced California avocados
2 tbsp pine nuts (finely chopped)
1/3 cups pure virgin olive oil
3 cloves garlic (finely chopped)
4 cups basil leaves
1/4 cup parmesan cheese
2 cups chopped sundried tomatoes, softened in hot water
1 pound bowtie pasta

Boil water and prepare pasta as directed.

Chop sundried tomatoes into 1/2 inch pieces and place in hot water.

Dice pine nuts and garlic separately, set aside.

Take stems off basil leaves and place in blender or food processor. Place pine nuts, olive oil, garlic, and parmesan cheese in blender/food processor. Blend until a thick paste is achieved.

Add avocados. Blend until smooth.

Drain sundried tomatoes.

Mix avocado/pesto mix into cooked pasta and mix in sundried tomatoes. Serve hot or cold.

Makes 4 servings
Source: California Avocado Commission