INGREDIENTS

• 150 grams pasta
• 2 large avocados (peel and remove the core)
• 1 cup baby spinach (cleaned and cut)
• fresh basil (cleaned and cut)
• 1 cup frozen peas
• bacon
• ¼ cup sun-dried tomatoes
• cherry tomatoes
• ½ cup Greek yogurt and coconut milk (half half) Yogurt is completely optional but not the milk/cream if you want it smooth & creamy
• 2 tbsps olive oil
• 2 small fresh garlic (finely chopped)
• Parmigiano (Parmesan) cheese
• ½ freshly squeezed lime/lemon
• 1 tsp salt
• ½ tsp pepper

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INSTRUCTIONS

• Bring the pasta water up to the boil and cook the pasta al dente. Don’t forget to salt the water.
• Meanwhile heat a pan/skillet and the cherry tomatoes to gently cook. Press down slightly with a masher to release the burst of the tomatoes. Another pan on the side cook the bacon.
• While that’s happening, get the avocado, garlic, salt, pepper, oil, lemon juice, yogurt (if using) and coconut milk into a food processor and blend until creamy.
• Add the spinach and any extra milk/cream while the motto of the processor is running until you get a nice creamy consistency.
• Using a microwave dish, steam the frozen peas till al dente ‘to the tooth’ not hard not over cooked and toss into the bacon when the bacon is just about done. Cook for another 1 to 2 minutes and set aside.
• Pour the creamy avocado sauce into the pasta, plate it in a large enough bowl so that the pasta is not crowded.
• Combine with bacon & peas, sun-dried tomatoes, any additional seasoning and the oil from the sun-dried tomatoes.
• Serve with cherry tomatoes, basil, grated cheese, squeeze of lemon juice and a drizzle of olive oil.

Written by Miranda from My Anosmic Kitchen