Creamy Avocado Pasta

Instructions

1. Step 1

   Bring the water to a boil in a large pot over high heat. Stir in 2 ½ tsp (15 gr) of the salt.

   Ingredients used: 15.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Add the spaghetti and cook for 9 minutes, stirring occasionally, until al dente. Reserve 120 ml of the cooking water, then drain the pasta.

   Timer: 9 min (fixed)

   Ingredients used: 340.0 gr Spaghetti

   Cookware: colander, large pot, measuring cup

3. Step 3

   Halve and pit the avocados, then scoop the flesh into a food processor. Add the basil, garlic, lemon juice, olive oil, Parmesan, black pepper, and the remaining ½ tsp (3 gr) salt.

   Ingredients used: 2.0 piece Avocado, 1.0 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 20.0 gr Fresh Basil, 8.0 gr Garlic, 30.0 ml Lemon Juice, 40.0 gr Parmesan Cheese, 3.0 gr Salt

   Cookware: Chef Knife, cutting board, food processor, spoon

4. Step 4

   Add the reserved cooking water to the food processor and blend until the avocado sauce is smooth and creamy.

   Timer: 1 min (fixed)

   Cookware: food processor

5. Step 5

   Return the drained spaghetti to the pot off the heat. Add the avocado sauce and toss until evenly coated, then serve immediately.

   Cookware: large pot, tongs