Positively Irresistible

Blame it on all the hiking; craving pasta and this happens.

A perfectly ripened Pinkerton avocado, a cup of spinach, end of the week basil, cherry tomatoes, and Meyer lemon connect; spinning and whirling for a green magic moment—then at divine peace-- slithering over whole wheat spaghetti strands.

Load a food processor with the sauce elements and boil the pasta according to the package instructions (usually 10 minutes).  When the pasta is done, drain reserving ¾ cup of the cooking water.

Process the sauce until smooth, adding ½ cup (or more) of the warm pasta water until it is loose enough to combine with the pasta.

Unlike Cooking Light’s, Spaghetti with Spinach-Avocado Sauce, I added halved cherry tomatoes and toasted pine nuts as a garnish; omitting the rather silly addition of twelve cannellini beans.  You know MP got out a nutty wedge of Parmesan cheese too, right?

You’ve been warned;

I swooned just like when you think you sing like Adele.