12 ounces pasta -- per VT: angel hair avocados - 2 large or 3 small 3 cloves garlic
chopped 3 tablespoons lemon juice 2 1/2 ounces cilantro :
about 1c packed 1/3 cup grated Parmesan cheese 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).