Avocado Spinach Pesto Pasta

• 1 whole Avocado, Pitted And Skin Removed
• 2 cups Baby Spinach
• 1/2 cups Basil
• 1 whole Lemon, Juiced
• 1 clove Garlic, Skin Removed
• 1 cup Part Skim Mozzarella, Shredded
• 1 teaspoon Kosher Salt
• 1/4 cups Olive Oil
• 1 package (13.25 Ounce Size) Whole Wheat Thin Spaghetti
• Grape Tomatoes, Optional For Garnish
• Shredded Parmesan Cheese, Optional For Garnish
• Fresh Cracked Black Pepper, For Garnish (optional)

1. In a blender or food processor add the avocado, spinach, basil, lemon juice, garlic, mozzarella and kosher salt.
2. Pulse until nicely minced and then slowly drizzle in the olive oil until mixture is completely blended and smooth.
3. Set aside.
4. Cook the pasta according to package instructions.
5. When done, drain the water off of the pasta then toss the avocado mixture with the spaghetti.
6. You can eat just as is or garnish with grape tomatoes, grated Parmesan and fresh cracked black pepper.
7. Serve and enjoy as a side dish or the main course.
8. No matter how you serve it, you wont be disappointed!

avocado, spinach, basil, lemon, clove garlic, mozzarella, kosher salt, olive oil, whole wheat, grape tomatoes, parmesan cheese, fresh cracked black pepper

Taken from tastykitchen.com/recipes/main-courses/avocado-spinach-pesto-pasta/ (may not work)