Avocado Pesto Spaghetti



4 servings spaghetti
1 ripe LARGE avocado, pit removed (or 2 smaller avocados)
1/2 cup fresh basil leaves
Juice of 1 lemon
2 garlic cloves, finely diced
1 cup washed broccoli florets
Fresh ground black pepper and lemon zest (from your lemon!) to taste

Boil spaghetti in water according to package instructions. Add in broccoli for the last 5 minutes.
While the spaghetti and broccoli are cooking, place avocado flesh, basil leaves, lemon juice, and garlic in food processor. Process until creamy and smooth.
Drain spaghetti and broccoli in a colander. Place in a serving dish, and toss with your homemade avocado pesto sauce. Top with black pepper and lemon zest.

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