Lunch: Avocado Pesto Linguine

Recipe by Lindsay Funston This wintry take on pesto is everything you never knew you wanted.

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Avocado Pesto Linguine

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

kosher salt
1 lb. linguine
1 avocado, pitted
2 c. Fresh basil
1/3 c. extra-virgin olive oil
1/4 c. pine nuts, toasted
1/4 c. grated Parmesan, plus more for serving
1 c. grape or cherry tomatoes, halved

Instructions

In a large pot of salted boiling water, cook linguine according to package directions until al dente. Reserve 1 cup pasta water and drain. Return to pot.
Meanwhile, in a food processor fitted with a metal blade, blend avocado, basil, olive oil, pine nuts, and Parmesan and season with salt until creamy. (For a looser texture, add another splash of olive oil.)
Add pesto to pasta along with 1/2 cup reserved pasta water and toss well to combine. Add tomatoes and toss. Serve with Parm.

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