The only problem was we spent the morning at the pool, had a big lunch and then I spent the afternoon cleaning out my closet filling up bags and bags of stuff for good will so when dinner time rolled around I was just dead tired and not that hungry.
Somehow I mustered the energy to do it, but we didn't eat until almost 7:30 and honestly, if the kids hadn't needed dinner I probably would have bagged it all together. Thankfully, it came together easily and everyone liked it.
Avocado Pistachio Pesto
1 lb pasta (any kind will do- I used capellini)
2 ripe avocados, seeded and flesh removed
1 cup roasted salted, shelled pistachio nuts
1 cup fresh basil leaves
3 cloves garlic
Zest and juice of one lemon
1 tsp salt
1/4-1/2 cup reserved pasta water
Chopped sun dried tomatoes for garnish (optional)
Prepare the pasta according to package directions.
As pasta is cooking add the rest of the ingredients to a blender or food processor. Blend until very smooth. Add 1//4 to 1/2 cup of the water the pasta was boiled in in order to thin the sauce to the desired consistency.