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- 9 oz. uncooked spaghetti pasta
- 1 container pesto
- 4 – 6 tsp. fresh lemon juice
- 1 Tbsp. extra-virgin olive oil
- 1 ripe medium avocado
- 1/2 tsp. fine-grain sea salt
- Black pepper
- Lemons for lemon zest
- 3 regular-sized Italian sausages
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
- While the pasta cooks, make the sauce. Put the avocado, lemon juice, olive oil and ~1 tbsp. water, if needed for consistency, into a food processor. Pulse until smooth.
- Add pesto into food processor and pulse until combined (or mix with avocado sauce in separate bowl).
- Chop sausage into either rounds or ¼” squares. Fry until browned.
- Drain the pasta and place it back in the pot. Add the sauce and sausage and stir until combined.
- Top with lemon zest, pepper, and fresh basil leaves, if desired.
Recipe by: Perry and Desiree