Creamy Avocado Spaghetti

Ingredients

9 ounces uncooked pasta
1 to 2 small cloves garlic, to taste
1/4 cup fresh basil leaves, plus more for serving
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon extra-virgin olive oil
1 ripe medium avocado, pitted
1/4 to 1/2 teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
Lemon zest, for serving

Directions:
Bring a large pot of salted water to a boil. Cook the
pasta according to the instructions on the package.

While the pasta cooks, make the sauce: In a food processor,
combine the garlic and basil and pulse to mince.

Add the lemon juice, oil, avocado flesh, and 1 tablespoon
water and process until smooth, stopping to scrape down the
bowl as needed. If the sauce is too thick, add another 1
tablespoon water. Season with salt and pepper to taste.

Drain the pasta and place it back in the pot. Add the
avocado sauce and stir until combined. You can gently
rewarm the pasta if it has cooled slightly, or simply
serve it at room temperature.

Top with lemon zest, pepper, and fresh basil leaves, if desired.

Tips: Because avocados oxidize quickly after you slice them,
this sauce is best served immediately.