Spaghetti with Avocado-Spinach Sauce
Ingredients
- 220 g uncooked whole-grain spaghetti use normal if you prefer
- 1 cup baby spinach leaves
- 1/4 cup rinsed and drained cannellini beans
- 1/4 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 2 cloves garlic
- 1 ripe peeled avocado
To garnish
- 1/4 cup chopped tomato
- 2 tablespoons sliced almonds toasted
- Basil leaves
Instructions
- Prepare pasta according to package directions.
- Reserve 1/2 cup pasta water.
- Drain pasta.
- Combine reserved 1/2 cup pasta water and all other ingredients other than tomatoes and almonds in a food processor and process until smooth.
- Combine pasta and mixture and toss to coat.
- Sprinkle with tomato, basil and almonds.
- Enjoy!
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