Elbow Pasta with Basil Avocado Sauce

• 1 box of De Cecco Elbow Pasta
• 1 c baby spinach
• ⅓ c cannellini beans
• ¼ c fresh basil
• 1 avocado
• 2-3 cloves of garlic
• 1 lemon
• ¼ c The Fresh Market Extra Virgin Olive Oil
• 1 tsp kosher salt

For the pasta sauce, combine all ingredients in a high powered blender and puree until smooth. Taste and adjust seasoning with salt and lemon juice.

Add pasta water, a tablespoon at a time, for the perfect consistency. Toss with De Cecco Elbow pasta cooked al dente.

Garnish with basil, chopped pistachios, diced tomatoes or large shavings of pecorino.

Recipe developed by Chef Anna Rossi @annarossiofficial