Creamy Avocado Pesto Pasta

For sauce:

1. Rinse basil leaves and remove leaves from stems; rinse parsley and trim stems. Discard stems. Dry (spin dry if possible) greens.
2. Blend basil and parsley leaves, pistachios, garlic, Parmesan cheese and avocado oil together in a blender. Pulse until coarsely chopped. Add avocado, then salt and pepper to taste.
3. Briefly pulse again to combine.

For pasta:

1. Fill a large pot with lightly salted water and bring to a rolling boil.
2. Stir pasta into the pot of boiling water and cook pasta according to the pasta directions. Drain.
3. Heat 2 tablespoons avocado oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 4 minutes. Add garlic and cook 1 minute. Add mushrooms and peppers; cook and stir until fork tender, about 5 minutes.
4. Add pasta to veggie mixture, stir to combine.
5. Add California avocado pesto mixture above, and cook and stir until heated through, about 1–2 minutes. Remove from heat.
6. Place pasta mixture in a large bowl, add diced avocado; serve immediately.

Beverage pairing: A chilled glass of Sauvignon Blanc or unoaked Chardonnay.