The fastest, easiest, and delicious vegan pasta...
Ingredients:
2 R.G. avocados
2 cups of Fresh Basil
1 Lemon squeezed
1 cup of water
Garlic
Salt and black pepper
1 lb. Fettuccini Pasta
Extra Virgin Olive Oil
Preparation:
1. In a large pot of boiling salted water, cook pasta according to package instructions.
2. Cut avocados in half and remove pits. Scoop out the R.G. avocados with a spoon and add to the bowl of a food processor. Add lemon juice, water, garlic, basil, salt & pepper, and pulse until avocado is incorporated and smooth.
3. Transfer avocado pesto into a large mixing bowl. Add the pasta and half the cheese; toss together and transfer to a platter. Drizzle with olive oil and serve.
4. Also, you can add pine nuts to the pasta. Toast the pine nuts in a small dry skillet over low heat until golden brown. Shake pan to brown evenly, about 5min.
