Instead of the classic pesto sauce, opt for this more nutritious version.
Ingredients (Serves 6-8)
12 ounces spaghetti
2 avocados-halved, pitted and peeled
1 garlic clove, smashed
1 bunch scallions, roughly chopped
Juice of 1 lemon
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
½ cup chopped parsley for garnish
Directions:
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
Bring a large pot of salted water to a
boil. Add the spaghetti and cook until al dente - about 6 to 8 minutes.
Meanwhile, prepare the sauce by pulsing an avocado, garlic,
scallions, lemon juice, and olive oil until smooth.
Once the spaghetti has boiled, put 1/2 a cup of the water used for
boiling aside and drain the rest. Add the water to the avocado mixture
and process until smooth.
Add the sauce to the pasta and toss to coat. Season with salt and
pepper, and garnish with some parsley. Serve immediately with some Parmesan shavings if desired.
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