California Avocados bring a creamy, rich texture to this riff on a classic pesto. The finished sauce coats the pasta beautifully, and the whole dish can be made vegan-friendly if you leave out the chicken breasts. It's a quick, luscious, picture-perfect meal -- great for a weekday lunch or dinner. This recipe is shared in partnership with California Avocados. GET THE RECIPE ►► https://f52.co/32140Xp

Avocado Pesto Pasta with Chicken & Tomatoes
by Jeannette Root
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4

INGREDIENTS

For the pasta:
1 pound spaghetti
2 cooked chicken breasts, sliced
1/2 pint cherry tomatoes, sliced in half

For the pesto:
1 large California Avocado, ripened
1/2 cup fresh basil leaves, packed
1 large handful fresh spinach
1/4 cup cashew pieces, soaked for at least 4 hours
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon sea salt
1 tablespoon nutritional yeast
Freshly ground black pepper, to taste
1 cup reserved pasta water
1/4 cup plain, unsweetened nut milk

For more of Jeannette Root's modern take on California cuisine, follow @sweatysweetpotato on Instagram.

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