| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main course, Vegetarian, Pasta, Side dishes, Starches |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Pasta — per VT: angel hair |
|
|
Avocados – 2 large or 3 |
|
|
Small |
| 3 |
|
Cloves garlic — chopped |
| 3 |
tb |
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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