Avocado Pesto Pasta

Step 1

Preheat oven to 425 F. Add tomatoes to a lined baking sheet and drizzle generously with olive oil. Season with salt, pepper, and red pepper flakes.

Step 2

Place in the oven for 30 to 40 minutes, or until the skin starts to soften and tomatoes look like they’re about to burst. Set aside.

Step 3

Bring a pot of salted water to a boil. Cook pasta according to instructions on package. While pasta is cooking, make the sauce.

Step 4

In a high-speed blender, combine avocado, hemp seeds, basil, olive oil, garlic and lemon juice, plus red pepper flakes, kosher salt and black pepper to taste.

Step 5

Add cold water to thin the sauce to desired consistency — you want the sauce creamy and thick, not too watery. Adjust with salt and lemon to taste if needed.

Step 6

Drain pasta and add sauce. Mix until thoroughly incorporated and sauce coats pasta nicely.

Step 7

Mix in the roasted tomatoes.

Step 8

Finish with extra hemp seeds, flaky salt, red pepper flakes, black pepper and a drizzle of olive oil. Serve immediately (can also be chilled as a pasta salad)!