Pâtes aux épinards et à l’avocat

Ingrédients

• 8 ounces of gluten-free pasta, any shape
• 2 Tablespoons butter
• 2 cloves garlic, peeled and minced or Microplaned
• pinch of salt, more to taste
• 3-4 big handfuls of spinach (about 8 ounces)
• 1/4 cup full-fat Greek yogurt
• 1 avocado, peeled, pitted, and cut into large chunks
• 1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish

Préparation

1. 1

   Get the pasta cooking in a very large...: Get the pasta cooking in a very large pot of salted boiling water. Cook according to the package directions for "al dente" doneness. Drain pasta from the pot, setting aside about 1 cup of pasta water.

2. 2

   Return pasta to the pot and set aside....: Return pasta to the pot and set aside. In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.)

3. 3

   Cover pot and reduce heat to medium-low. Let...: Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted. Add the yogurt, avocado, and half of the of reserved pasta water to the spinach mixture.

4. 4

   Stir it a bit, then buzz it up...: Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and transfer the blended sauce to the pot with the pasta.)

5. 5

   Stir in the cheese, and add more pasta...: Stir in the cheese, and add more pasta water if it seems too thick. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.