As mentioned in my last post, avocado pesto was just a must-try! And the combination with the fresh mozzarella and the dried tomatoes is an absolute delight! Hope you like it just as much as I do!

See how to make everything here:

Ingredients for 4
For the pesto:
20g fresh basil leaves
50g roasted pine nuts
50g Parmesan cheese
2 ripe avocados
Juice of 1/2 a lemon
At least 100ml olive oil
Salt & pepper

For the rest:
500g pasta (I used linguine)
2 packs of mini Mozzarella balls
6-8 dried tomatoes, cut into slices (or more, if you like)

For the pesto: 
Roast the pine nuts in a pan without oil until golden brown (careful – they burn really quickly). Set aside to cool off.
Meanwhile grate the Parmesan cheese, squeeze the lemon to receive the juice. Peel the avocados and cut into large bits. Now put all ingredients into a blender and mix until all is combined well.

For the rest:
Prepare the pasta according to the pack. Mix the pesto with the pasta. Drain the water from the mozzarella balls and “sprinkle” on top together with the dried tomato slices. Enjoy!

Note on the side:
Of course you can also just cut any ordinary mozzarella into bite-sized pieces and add to the pasta.