2 ripe avocados, seeded and peeled
12 oz spaghetti
3 garlic cloves, smashed
2 tsp salt
1 cup basil leaves, fresh
3 tsp olive oil
2 tsp lemon juice
Lime juice from 1 whole lime
½ tsp paprika
1 tsp Parmesan cheese
Black pepper, to taste
Cilantro, for garnish
Prep Time: 5 min
Cook Time: 15-20 min
Servings: 1-2
1Bring spaghetti to a boil in water. Add 1 tsp olive oil and 1 tsp salt to water.
2While spaghetti is cooking, combine avocado, garlic, remaining salt, basil, remaining olive oil, paprika, lemon juice, lime juice, and Parmesan cheese in a blender. Pulse until puréed, making sure there are no lumps.
3Once pasta is cooked, drain in a strainer, leaving only a splash of pasta water in the pot.
4Add the leftover pasta water to the purée and pulse until mixed well.
5In the warm pot, add the pasta and sauce and mix well.
6Top with black pepper and cilantro to your heart’s desire.
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