Creamy Avocado Pesto Pasta

Preheat oven to 425 degrees. Add tomatoes to a lined baking sheet and drizzle generously with olive oil. Season with salt, pepper, and red pepper flakes. Place in the oven for 30-40 minutes, or until the skin starts to soften and tomatoes look like they’re about to burst. Set aside. 

Bring a pot of salted water to a boil. Cook pasta according to instructions on package. While pasta is cooking, make sauce.

In a high-speed blender, combine avocado, hemp seeds, basil, olive oil, garlic, lemon juice plus red pepper flakes, kosher salt, and black pepper to taste. Add cold water to thin to desired consistency - you want the sauce creamy and thick, not too watery. Adjust to taste with salt and lemon if needed.

Drain pasta and add sauce. Mix until thoroughly incorporated and sauce coats pasta nicely. Mix in the roasted tomatoes. Finish with extra hemp seeds, flaky salt, red pepper flakes, black pepper, and a drizzle of olive oil. Serve immediately (can also be chilled as a pasta salad)!