Avocado, basil and lemon pasta
Ingredients
- 200 g wholemeal spaghetti
- 2 ripe Avolands avocados, halved, seeded and peeled
- ½ C fresh basil leaves
- 2 garlic cloves
- 2 tbsp freshly squeezed LemonGold juice
- Salt and freshly ground black pepper, to taste
- ⅓ C light Extra Virgin Olive Oil
- 1 C cherry tomatoes, halved
- 1 C courgette, raw and grated
- Juice and zest of ½ LemonGold lemon
Instructions
- Cook pasta according to package instructions in a large pot of boiling salted water then drain well.
- To make the sauce, blitz together the avocados, basil, garlic and lemon juice in a food processor until smooth.
- Season to taste. With the motor running, slowly pour in the olive oil until emulsified.
- To serve, combine the pasta, avocado sauce, cherry tomatoes and grated courgette. Toss well and squeeze over a little more lemon juice and sprinkle with the zest.
- Serve immediately.
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