Ingredients

• 1 cups packed fresh basil leaves
• 1 cloves garlic
• 2 tablespoons pine nuts
• 1/3 cup extra-virgin olive oil + 1 teaspoon
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 jalapeno pepper, chopped + extra for garnish, if desired
• 1/2 medium sized zucchini, diced
• 2 cups gemelli noodles
• 2 tablespoons heavy cream
• 1 large avocado, peeled, pitted and diced

Cooking Directions

1. Boil the noodles as directed by the box, about 8 minutes or so, until noodles are softened. Reserve a 1/4 cup of the pasta liquid.
2. Heat a saute pan to medium heat and add 1 teaspoon of oil.
3. Add jalapeno peppers and zucchini. Cook about 5 minutes, or until zucchini is cooked through but still slightly crisp.
4. To a food processor, add basil, garlic, pine nuts and 1/3 cup olive oil. Process until smooth.
5. Add Parmesan and process.
6. Season with salt and pepper to taste.
7. Add 1/4 cup of the pasta liquid to the food processor, along with jalapeno pepper and 1/2 of the cooked zucchini. Process until smooth.
8. Add the zucchini-pesto mixture to a sauce pan and heat to low. Stir in heavy cream and simmer about 10 minutes.
9. Remove from heat. Toss with cooked pasta and diced avocado.
10. Serve into bowls and garnish with extra jalapeno peppers and Parmesan cheese.