1 pound whole wheat pasta of choice or gluten free pasta of choice
1 bunch fresh basil, reserve some leaves for garnish
½ cup pine nuts
A small handful of walnuts
2 hass avocados, pitted and peeled
3 tablespoons lemon juice
Zest of one lemon
3 cloves garlic
½ cup olive oil
Pink Himalayan salt
Freshly ground black pepper and lemon pepper if you have it
1 cup sugar plum tomatoes or cherry tomatoes cut into quarters.
1 bunch of asparagus (For roasting)
Pre heat your oven to 375 F.
Bring a large pot of heavily salted water to a boil. Once boiling add a teaspoon of olive oil. Add penne and cook according to package directions, usually around 8-10 minutes for perfect pasta. Drain and set aside.
Wash your asparagus and cut the rough ends off. Place in a roasting pan and drizzle lightly with olive oil and sprinkle with salt and pepper. Rub the oil salt and pepper all of the asparagus. Put in your preheated oven for 15-17 minutes until tender.
The pesto can be made in a food processor or a vitamix, you should be able to use any good blender as well. First you should toast your pine nuts and walnuts. Heat a skillet on medium high and add the nuts to the dry pan, toast them for about 3 minutes moving them around constantly to prevent burning. When the pine nuts turn a pale golden take nuts off the heat and place them in the food processor. Add your basil, avocados, lemon, zest, garlic, salt, pepper, and peppers. Combine and then add olive oil slowly. If you prefer less oil, do not use the full ½ cup.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. When you serve feel free to garnish with basil leaves! Enjoy!