Ingredients
- 12 ounces dry spaghetti or pasta
- 2 ripe medium avocados (about 6 ounces each), halved and pitted
- 1/2 cup lightly packed fresh basil leaves
- 1/2 cup lightly packed baby spinach leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil leaves
- Equipment
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Large pot
- Colander
- Blender
- Tongs
- Large bowl
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the sauce.
- Make the sauce: Scoop the avocado flesh into a blender. Add the basil, spinach, garlic, lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated; set aside.
- Drain the pasta: Drain the pasta in a colander, then transfer to a large bowl.
- Toss the pasta with the sauce: Pour the sauce from the blender onto the pasta and toss to coat. Serve immediately.
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