Made this yesterday and it was really yummy. I didn't have any spinach on hand, but I am growing a pot of young, tender parsley. The sauce is like a creamy pesto. It's a great way to use up ripe avos:

Creamy Avocado Pasta

Serves 4

Ingredients:

12 ounces dry spaghetti or pasta - I used whole wheat fusilli
2 ripe medium avocados (about 6 ounces each), halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed baby spinach leaves - I subbed fresh Italian parsley
1 large or 2 small cloves garlic
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/4 cup olive oil
Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil leaves

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the sauce.

2. Make the sauce. Scoop the avocado flesh into a blender. Add the basil, spinach, garlic, lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated; set aside.

3. Drain the pasta. Drain the pasta in a colander, then transfer to a large bowl.

4. Toss the pasta with the sauce. Pour the sauce from the blender onto the pasta and toss to coat. Serve immediately.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the color may darken.

My sister gave me the recipe - it's from Kitchn:

https://www.thekitchn.com/how-to-make-creamy-avocado-pasta-242477

She has a large avocado tree and has shared quite a few of its fruits with us.

I found the sauce too thick to "pour" - It was the consistency of thick sour cream.

1 tsp. seems like a lot of salt, but I don't salt pasta water, so the final result wasn't too salty.

Hubby really liked it and said he was surprised. He said "Avocado Pasta" didn't sound good = J