250g gluten-free spaghetti

1 ripe avocado, peeled with the pit removed

2 cups fresh spinach leaves

3 garlic cloves

1 teaspoon garlic powder

1-2 tablespoons olive oil

Juice from half a lemon

Salt and pepper, to taste

20g dry toasted pine nuts

2 tablespoons chopped fresh parsley

 

Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water.

While the pasta is cooking, make the sauce. Place the avocado, spinach, garlic, olive oil, lemon juice, salt, and pepper in a blender.

Blend, adding the cooking water 1 tablespoon at a time until the sauce is smooth and of the desired consistency. Taste and add more salt and pepper if necessary.

Toss the pasta with the sauce, pine nuts, and a generous amount of parsley.

Serve immediately.