Ingredients
Scale
- 1 9-oz. cucumber, peeled
- 2 ripe avocados, pitted
- 2 cloves garlic
- juice of 1 lemon
- 1 teaspoon tahini
- a few fresh basil leaves (optional)
- 1/3 cup or so of fresh cilantro leaves (or parsley, if you prefer)
- Salt & fresh ground pepper, to taste
- Pasta of your choice (I used angel hair)
- For the top: fresh sweet cherry or grape tomatoes, feta cheese crumbles, toasted pinons (pine nuts), fresh cilantro and/or basil leaves
Instructions
- Cook the pasta.
- While the pasta is cooking, in a handi chopper or food processor, blend together the cucumber, avocados, garlic, lemon juice, tahini, and herbs. Add salt & pepper to taste. (Take it easy on the salt if you’re adding salty feta on top.)
- Drain the water from the pasta and toss it with as much sauce as you feel is needed. (Save the rest for a dip or another use.) Top with halved cherry tomatoes, feta cheese crumbles, toasted pinons and garnish with fresh cilantro and/or basil. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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