California Avocados bring a creamy, rich texture to this riff on a classic pesto. The finished sauce coats the pasta beautifully, and the whole dish can be made vegan-friendly if you leave out the chicken breasts. It's a quick, luscious, picture-perfect meal -- great for a weekday lunch or dinner. This recipe is shared in partnership with California Avocados. GET THE RECIPE ►► https://f52.co/32140XpAvocado Pesto Pasta with Chicken & Tomatoesby Jeannette RootPREP TIME: 10 minutesCOOK TIME: 15 minutesSERVES: 2 to 4INGREDIENTSFor the pasta:1 pound spaghetti2 cooked chicken breasts, sliced1/2 pint cherry tomatoes, sliced in halfFor the pesto:1 large California Avocado, ripened1/2 cup fresh basil leaves, packed1 large handful fresh spinach1/4 cup cashew pieces, soaked for at least 4 hoursJuice of 1/2 lemon2 tablespoons extra-virgin olive oil2 garlic cloves, minced1/2 teaspoon sea salt1 tablespoon nutritional yeastFreshly ground black pepper, to taste1 cup reserved pasta water1/4 cup plain, unsweetened nut milkFor more of Jeannette Root's modern take on California cuisine, follow @sweatysweetpotato on Instagram.SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.