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Creamy Avocado Pasta
16 ounces spaghetti
2 medium avocados, diced
1/2 cup fresh basil leaves
2 cloves garlic
2 tbs lemon juice
1 tsp of lemon zest
kosher salt, black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
- In a large pot of boiling water, cook pasta according to package instructions; drain well.
- To make the avocado sauce, combine ripe avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, as desired. Slowly add olive oil to the food processor until well-combined.
- In a large bowl, combine pasta, avocado sauce, lemon zest and tomatoes. Serve immediately. Fresh avocado sauce can turn Brown (oxidize) quickly. Serve topped with fresh basil leaves
* For a lighter option that is grain-free, serve the avocado sauce with homemade zucchini noodles in place of pasta.
Recipe courtesy of Avocados from Mexico.