Spicy Avocado Pesto Pasta


14 ounces rotini pasta (or any kind of pasta you like)
2 medium ripe avocados
2 cups loosely packed arugula
1 jalapeño pepper, cut into quarters (remove seeds and membrane for a mild pesto)
1/2 cup fresh cilantro leaves
2 cloves garlic
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese, plus additional for serving (omit if vegan or to make dairy free)
2 pints cherry tomatoes, halved


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