Commentary by Ceci Martinez
Avocado, the king of fruits! It is not only unique and delicious, but it is packed with vitamins, and loaded with good mono-saturated fats. I love its versatility; you can have it as a drink, fruit, salad, dips, sandwich, the variations are endless! This fantastic dish is a 1-2-3 recipe that doesn’t take much time and effort!
16-oz. uncooked pasta
2 large cloves garlic
1/4 cup fresh basil leaves
6 teaspoons fresh lemon juice, to taste
1 tablespoon extra-virgin olive oil
1 ripe medium avocado, pitted
1/2 teaspoon salt
Freshly ground black pepper
Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. While pasta cooks in a food processor, combine garlic, basil and pulse to mince. Add lemon juice, oil, avocado flesh, 1 tablespoon water and process until smooth. Season with salt and pepper to taste. Drain pasta but reserve 1 cup pasta water. Return pasta back to pot and add avocado sauce, mix well to coat pasta. If pasta looks dry toss it with reserve water until it has a glossy coating. Top pasta with lemon zest and pepper.