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Ingredients
  • 12 oz. pasta (I used whole wheat spaghetti)
  • 2 ripe avocados, pitted and scooped
  • 1 lemon, juiced
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 handful fresh basil
  • ¼ tsp. kosher salt
  • Freshly grated parmesan
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