Ingredients
- 3 garlic (cloves chopped)
- 2 1/2 cilantro about
- 1 packed
- 150 gr pasta per vt angel hair
- 45 ml lemon juice
- 28 gr parmesan cheese (grated)
Cook pasta according to package directions until al dente.
Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, and cilantro in food processor. Process until smooth, about 1 minute.
Drain pasta and transfer to a large serving bowl. Pour pesto over pasta; toss well. Sprinkle with Parmesan before serving.
Makes 8 servings.
Cal 152 / Prot 4g / Fat 8g / Carb 16g / Chol .7mg / Sod 3gmg / Fiber 3g Note: We had this as main course (for 2) over tagliatelle. Served rest of sauce over fusilli as side dish (for 4).
