Creamy Avocado Pesto Pasta with Sun-Dried Tomatoes

The other day, hubby and I went to Costco and got a huge tub of cherry tomatoes and a bag of avocados; my two favorite foods. He isn't a huge fan of tomatoes, so I knew that I would be the one mostly eating them. 

I will never get sick of cherry tomatoes, I do get bored just putting them in an omelet or on a bagel. They are so versatile (avocados too) but it's easy to get stuck in a rut. I challenged myself to think out of the box and I came up with this amazing pasta dish. 

The avocados make it creamy, the sun dried tomatoes give it a nice bite, and the lime adds that extra acidity that pairs nicely with the feta cheese.

Ingredients 

Makes 1-2 servings

• 1 cup cherry tomatoes
• 1/2 cup sun dried tomatoes, in oil
• 1 large Hass avocados, cubed
• 3 tablespoons pesto
• 4-5 ounces of spaghetti 
• Olive oil
• Salt and pepper, to taste
• Feta cheese, to taste

Instructions

1. Cook the pasta according to the package. Place the cherry tomatoes on a toaster oven sheet, drizzle with olive oil, and sprinkle with salt. Bake at 450F for 8-10 mins. 
2. Once the pasta is done and has been drained, add in the pesto, cherry tomatoes, sun dried tomatoes, avocado. Season with salt and pepper.

Notes:

If you don't have a toaster oven, you can cook the cherry tomatoes in a skillet.