Pasta with Avocado Pesto

Ingredients

 * 2 large California avocados, peeled and chopped
 * 1 Cup loosely packed fresh basil leaves
 * 2 garlic cloves
 * 1 Tbsp lemon juice
 * 1 ½ tsp salt, divided
 * ¼ Cup olive oil, divided
 * 1 (6-ounce) package fresh baby spinach
 * 16 oz bow tie pasta, cooked
 * ½ Cup pine nuts, toasted
 * 1 (3-ounce) package goat cheese, crumbled

Directions
Process first 4 ingredients, 1 teaspoon salt, and 2 tablespoons olive oil in a food processor until smooth, stopping to scrape down sides. Set pesto aside.

Heat remaining 2 tablespoons olive oil in a large Dutch oven. Cook spinach, pasta, and remaining ½ teaspoon salt 3 to 4 minutes or until thoroughly heated. Toss with avocado pesto and pine nuts. Sprinkle with cheese, and serve immediately.