Farfalle with Avocado Pesto Recipe

Avocado pesto is a creamy sauce with a captivating flavor that’s quick and easy to make.
Ingredients for 2 people: 300g Liguori Farfalle, 40g pine nuts, 1 ripe avocado, half a lemon, extra virgin olive oil, basil leaves.
Directions:
Start with the avocado pesto. Choose a medium-sized, ripe avocado. Place it on a cutting board and cut it in half with a knife, then remove the large stone inside.
Scoop out the pulp from the peel and transfer it to a blender.
Squeeze the lemon juice, strain it, and add it to the avocado; this will also prevent it from browning.
Place a small, nonstick pan over low heat and add the pine nuts to toast them. Let them brown slightly, stirring occasionally to prevent them from burning.
Remove 40g of the mixture and add it to the avocado in the blender.
Peel the garlic clove and cut half of it, then add it to the avocado.
Wash the basil leaves thoroughly, dry them carefully, and add them to the rest of the ingredients.
Start blending until smooth. Add a little olive oil, just enough to obtain a velvety cream.
Blend again, season with salt and pepper, and transfer the mixture from the blender to a bowl.
Cook the Farfalle Liguori in a large pot of boiling salted water, following the cooking times on the package.
Once cooked, drain and return to the pot. Add the avocado pesto and mix well, stirring until combined.
Serve on serving plates, sprinkling with the reserved toasted pine nuts and, if desired, a few basil leaves.