Avocado Pesto Spaghetti

Ingredients

• 1 8-ounce package Cappello’s Spaghetti, frozen
• 1 cup fresh basil, packed
• ¼ cup water
• 3 tablespoons extra virgin olive oil, divided
• 3 tablespoons pine nuts
• 2 cloves garlic
• 1 ripe avocado, skin & pit removed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon red pepper flakes
• For the Roasted Tomatoes:
• ½ cup cherry tomatoes, halved
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground pepper
• For Finishing:
• ¼ cup fresh basil, chopped

Instructions

• Preheat the oven to 375 F.
• Make the roasted tomatoes. Toss tomatoes with oil, salt and pepper. Evenly spread tomatoes on a baking sheet lined with parchment paper. Bake until tomatoes blister, 15-20 minutes. Remove from the oven and set aside.
• Add basil, water, pine nuts, lemon juice, garlic, avocado, salt, black pepper and red pepper flakes to the jar of a blender or food processor.
• Blend until very smooth, adjusting seasoning as needed.
• Add spaghetti to a 3-quart pot of boiling water with remaining 1 tablespoon oil. Stir to separate the strands. Pasta will cook in approximately 90 seconds.
• Drain the spaghetti and rinse it under cold water. Add it to the pesto. Stir until noodles are coated. Top with roasted tomatoes and basil and serve.

Kids Can Do

• Measure out ingredients
• Add ingredients to pan
• Help toss the noodles and sauce