400 g pasta
300 gr fresh spinach
1 tbsp lemon juice
Handful of basil
1 tbsp olive oil
2 tbsp almonds
Pepper and salt
2 jars or 250 gr Peppadews filled with cream cheese
Bring a pan of water to a boil. Cook the pasta al dente for 10-12 minutes. Meanwhile, peel the avocados and put them in the food processor. Add the lemon juice, olive oil and basil and blend until smooth.
Season with salt and pepper. Drain the pasta, place in a large bowl and stir in the green avocado sauce. Stir in the spinach and divide among 4 plates. Sprinkle with some almonds and place the drained peppadews on top.
I came across the idea with the peppadews at just what a college evening is eating
Source: Leukerecepten by leukerecepten-nl.
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