AVOCADO PASTA

 How to Prepare AVOCADO PASTA

         I have fallen in love with a creamy, flavorful pasta sauce that could not be easier to make. It's as simple as whirling a couple of ripe avocados, fresh herbs, and a drizzle of oil in a blender while your favorite pasta cooks. The avocado makes for an incredibly creamy mild base, while a generous amount of garlic and basil work together to give the sauce a punch of flavor similar to pesto, but without any cheese or nuts.

This pasta sauce is a game-changer for weeknight dinners, potluck pasta salads, and your work-day lunch box. Here's how to make it.

                    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

               COOKING DIRECTIONS

1. 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.

2. 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.

3. Drain the pasta. Drain the pasta in a colander, then transfer to a large bowl.

4. Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss to coat. Serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the color may darken.

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