Creamy 'cado Pesto Pasta

Ingredients

• 250 g uncooked pasta, such as fusilli or bow ties
• 1 avocado, pitted
• 2 tbsp Pesto Sauce Mix
• 2 tbsp olive oil
• 1 tsp Sea Salt
• ¹⁄₂ lemon
• 1 cup cherry tomatoes, cut in half
• ¹⁄₂ English cucumber, chopped

Preparation

1. In Multipurpose Pot, cook pasta in boiling water until al dente, 8–10 min.
2. Meanwhile, scoop avocado flesh into a blender or food processor; add sauce mix, olive oil, and salt. Using the 2-in-1 Citrus Press, squeeze in juice from lemon. Blend until creamy.
3. Once pasta is cooked, strain water and return pasta to pot. Add avocado sauce, cherry tomatoes, and cucumber. Stir to mix.
4. Serve in bowls with toppings, as desired.