Pasta with Avocado Pesto and Sautéed Tomatoes and Olives

(4 portions)

Ingredients:

• 400 grams rigatoni pasta
• 2 cups tomatoes, in 1-cm dice
• 1 cup mixed olives (black, green, purple), sliced
• 2 tablespoon fresh oregano
• Salt and pepper to taste
• Olive oil

For the pesto:

• 2 large bunches fresh basil leaves
• 1 clove garlic
• ¼ cup de Parmesan cheese
• 1/8 cup de walnuts
• ½ SOFRUCO avocado
• ¼ cup SOFRUCO pumpkin seeds
• 1/3 cup olive oil
• 2 ice cubes

Preparation:

• In a pot with abundant salted boiling water, blanche the basil for 10 seconds. Drain and stop further cooking by placing it in a bowl with cold water and ice. Drain and remove the excess liquid. Place the basil, garlic, Parmesan cheese, walnuts, avocado, pumpkin seeds, ice cubes, and olive oil in a food processor and process until it forms a creamy pesto. Set aside.
• In a hot skillet with olive oil, sauté the tomatoes and olives for a few minutes. Season with oregano, salt and pepper. Set aside.
• In a pot with abundant boiling water, cook the pasta for 8 minutes or until al dente. Drain and place in large bowl. Add the pesto and mix well.
• Serve the pasta with the sautéed tomatoes and olives.