- 8 oz. Long pasta (tagliatelle, fetuccini or spaghetti)
- 4 cups of water
- 1 drizzle Ahuacatlan Natural
- 1 handful of parsley
- 2 ripe avocados
- ½ cup Ahuacatlan Garlic
- 5 oz. walnuts
- 2 cloves garlic
- Pasmesan cheese to taste
- Salt and pepper to taste
In a large pot, add the water, Ahuacatlan Natural and salt. Bring to a boil, add the pasta, and cook until al dente. Reserve.
In a blender, add parsley, the pulp of the avocados, Ahuacatlan Garlic, walnuts, garlic cloves, salt and pepper to taste. Blend until combined together into a paste that is a bit thin.
In a pan, heat up a drizzle of Ahuacatlan Natural, sautee the pasta, add the avocado pesto and let cook until well combined and flavors come together.
Serve immediately and garnish with Parmesan cheese.