Avocado Spaghetti

By Cogginst

Ingredients

• 4 fist fulls of spaghetti (one for each person),
• 5 ripe avocados (soft, but not yet brown),
• Juice of 2 lemons,
• 2 cloves garlic,
• 1/3 cup of good olive oil,
• 1 big handful of fresh basil (or heaped tablespoon of pesto),
• Generous pinch of salt,
• Grating of parmesan.

Preparation

Step 1

Put your pasta on to cook in a large pan of boiling, salted water.
Scoop out the flesh of your avocados, discarding the skins & pips.
Pop it into a blender with your lemon juice, garlic, olive oil, salt & basil.
Blend until smooth & creamy.
Give it a taste, decide if it needs anything else.
More salt?
More lemon?
Maybe more basil?
When you're happy with it, set it aside until your pasta is ready & drained.
Toss together in a large bowl & sprinkle with freshly grated parmesan (not the dried stuff you buy in a shaker).