12 oz. pasta (I used whole wheat spaghetti)
2 ripe avocados, pitted and scooped
1 lemon, juiced
2 cloves garlic
1/4 cup olive oil
1 handful fresh basil
1/4 tsp. kosher salt
Freshly grated parmesan
Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, 8-10 minutes.
In a food processor, combine avocado flesh, lemon juice, garlic, olive oil, basil and salt. Blend until smooth and creamy. Set aside in a large bowl.
Transfer cooked pasta to the bowl. Toss with avocado mixture and freshly grated parmesan. Serve with additional grated parmesan, if desired.
* Please note: This dish must be served same day, same minute it’s made. It cannot be left out, refrigerated, or frozen without turning brown from the avocado. As soon as it’s done, just dig in!
Printed from www.TheComfortofCooking.com