Avocado “Alfredo”

Adapted via Two Peas & Their Pod
Serves: 8 to 10

6 ounces pasta (I used whole wheat spaghetti)
1 large ripe Avocado, pitted and peel removed
1 tbsp fresh lime juice
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 tsp kosher salt, or to taste
Freshly ground black pepper, to taste
splash of water

Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.

While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy, adding water to reach the desired consistency.

When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Serve immediately. (Note: This pasta dish is best eaten the day it is made)

To read more about this dish and my musical  pairing, click HERE.

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