Pasta with Avocado Pesto

• 1 package (500g) bow-tie pasta (Farfalle)
• 1 vegetable stock cube
• 1 teaspoon salt

For the Avocado Pesto

• 2 cloves (8g) garlic
• ½ lemon, juice
• 1 cup (40g) basil leaves
• 1 cup (70g) grated Parmesan or Kefalotyri cheese
• 1 level teaspoon (6g) salt
• ⅓ cup (60g) toasted pine nuts
• ¼ cup (60 ml) olive oil
• 2 large avocados
• ½ kilo, peeled

For Serving

• 10-15 cherry tomatoes, halved

Making the Avocado Pesto:

1. In a blender, combine the garlic, lemon juice, basil leaves, Parmesan, salt, pine nuts (save a few for garnish), olive oil, and avocado. Blend well.
2. In a large pot, bring 3 liters of water to a rolling boil. Add the stock cube and the salt. Stir and add the pasta. Let the water boil again, then reduce the heat to medium and cook for 8 minutes. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.
3. Add the avocado pesto and, if necessary, the reserved cooking water. Stir well. Serve the pasta with the cherry tomatoes and the toasted pine nuts.