Ingredients:

  • 12 oz (340g) whole wheat pasta
  • 1 tsp (6g) sea salt
  • 2 medium avocados (400g), pitted and peeled
  • 1/2 cup (25g) fresh basil leaves, packed
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 1/2 cup (120ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Just before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
  2. Place the avocados, basil, olive oil, lemon juice, garlic, salt, and pepper into a high-speed blender. Pulse until the mixture is smooth. Slowly stream in the reserved pasta water while blending until the sauce reaches a glossy, pourable consistency.
  3. Return the drained pasta to the warm pot (off the heat) or transfer to a large bowl. Pour the avocado sauce over the noodles and toss gently with tongs until every strand is coated in a velvety green layer. Serve immediately.