Recipe - Pasta With Spicy Avocado Pesto

12 ounce Pasta; per VT: angel hair
2 lg Avocados; or 3 small
3 Cloves garlic; chopped
3 tablespoon Lemon juice
2 One half ounce Cilantro; about 1c packed
1/3 cup Grated Parmesan cheese
One fourth teaspoon Jims Red Savina powder

Cook pasta according to package directions until al dente.

Meanwhile, prepare pesto by combining avocados, garlic, lemon juice,
cilantro, and Chile Powder in food processor. Process until smooth, about 1
minute.

Drain pasta and transfer to a large serving bowl. Pour pesto over pasta;
toss well. Sprinkle with Parmesan before serving.

Makes 8 servings.

Cal 152 / Prot 4g / Fat 8g / Carb 16g / Chol .7mg / Sod 3gmg / Fiber 3g

Recipe by: Vegetarian Times (July 94) with modification

Posted to CHILEHEADS DIGEST by Imildur@aol.com on Nov 25, 1998, converted
by MM_Buster v2.0l.