Corn Salad with Chile and Lime
Avocado Pesto Pasta w/ Balsamic Tomatoes
1 large avocado
1 cups basil
1/4 cup cashews
salt and pepper
1 cloves garlic
1/4 cup olive oil + 2 tbsp
8 ounces cherry tomatoes
2 tbsp balsamic glaze
pasta (your choice)
optional: slivered almonds, more cashews, or pine nuts to garnish
Cook pasta according to box instructions.
In a high speedblender add avocado, basil, cashews, garlic, 1/4
cup olive oil and salt and pepper to taste. Blend until very
very smooth, this may take a few minutes.
Preheat over to 425 F. In a baking sheet, add tomatoes and
coat with a little olive oil. Roast for 5-10 minutes, they should
be dark in spots and bursting. Drizzle with balsamic.
Mix pesto with pasta, and top with tomatoes. Yum!
V veg DF
Yield: 4 servings