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Avocados, almonds and zesty lemon create a creamy green sauce for pasta in this low-calorie lunch or dinner
Put the avocados, lemon zest and juice, almonds, garlic and half the basil in a food processor. Blend until smooth, then set aside in the fridge.
Cook the spaghetti following pack instructions. Drain and toss in the creamy avocado sauce. Top with the remaining basil leaves and grated cheese (if using) before serving.
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