AVOCADO SAUCE SPAGHETTI
INGREDIENTS & EQUIPMENT
12 ounces spaghetti
1 garlic clove
1 tbsp chives
juice of 1 lemon
¼ cup olive oil
salt & pepper to taste
Bowl for mixing
Pot for pasta
BRING a large pot of salted water to boil. Add the spaghetti and cook until al dente, 6 to 8 minutes.
MAKE the sauce, while the pasta cooks. Blend the avocados, garlic, chives, lime juice, olive oil and salt until smooth.
RESERVE ½ cup of the cooking water, then drain the pasta.
ADD the reserved water to the avocado mixture in the blender and blend until smooth.
SERVE the pasta with the sauce and toss to coat.
LEFTOVERS: Store any leftovers in an airtight container for 3-5 days in the fridge.