- 3oz (dry weight) of your favorite egg-free pasta
- 2 tbsp pine nuts
- 2–3 tbsp vegan pesto
- 1/2 small, ripe avocado (mashed)
- Sea salt to taste (optional)
- Cook the pasta according to package instructions.
- In a non stick pan, toast the pine nuts over medium to high heat for 2-3 minutes (depending on the kind of stove top you’re using).
- Mix the pesto with the avocado and serve everything in a bowl.