AVOCADO PESTO & SUN-DRIED TOMATO PASTA

Place a pot of water on the stove over high heat with a pinch of salt.
Cook the pasta according to instructions.
Once cooked, drain with a bowl under the strainer to reserve the pasta water for the avocado pesto sauce. Set the cooked pasta aside.
Place the avocado, basil, pine nuts, garlic, parmesan cheese, lemon juice, and olive oil in a food processor or blender, and process until smooth.
Add 1 tbsp of pasta water at a time, until you reach your desired thickness.
Season to taste with salt and pepper.
Place a large pan on the stove over medium-high heat, and drizzle with a little bit of the sun-dried tomato oil.
Place the cut sun-dried tomatoes on the pan, and cook slightly for 2-3 minutes.
Remove from heat and add in the cooked pasta. Then, pour the avocado pesto on top and mix until the avocado pesto is evenly distributed throughout.
Serve warm with a sprinkle of extra parmesan cheese, if desired.
Enjoy!