| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main course, Pasta, Side dishes, Starches, Vegetarian | 1 | Servings |
INGREDIENTS
| 12 | oz | Pasta, per VT: angel hair |
| Avocados – 2 large or 3 | ||
| Small | ||
| 3 | Cloves garlic, chopped | |
| 3 | T | Lemon juice |
| 2 1/2 | oz | Cilantro, about 1c packed |
| 1/3 | c | Grated Parmesan cheese |
INSTRUCTIONS
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). Recipe By : Vegetarian Times (July 94) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 311
Total Fat: 36.7g
Cholesterol: 29.3mg
Sodium: 563.8mg
Potassium: 1363.5mg
Carbohydrates: 25.5g
Fiber: 14.1g
Sugar: 2.1g
Protein: 18.4g