Prep: 15 minutes
Cook: about 5 minutes • Serves: 6
1-1/2cups whole milk
3 cloves garlic, chopped
1/2teaspoon Best Yet® chili powder
1/2teaspoon Best Yet® plain salt
1/4teaspoon Best Yet® ground black pepper
2 ripe Avocados From Mexico, peeled,halved and pitted
1 tablespoon (plus 1/2 tablespoon) Best Yet® lemon juice, divided
2 cups Best Yet® shredded mild Cheddar cheese
2 tablespoons chopped chives (optional)
1.Combine milk, garlic, chili powder, salt and pepper in microwave-safe bowl. Microwave on high in 1-minute intervals until hot.
2.Place 1-1/2 avocados and 1 tablespoon lemon juice into blender and pulse. Add cheese and hot milk and blend until smooth. Chop remaining avocado and toss with remaining lemon juice.
3.Mix avocado sauce with pasta. Garnish with chopped avocado and chives, if desired.
Recipe courtesy of our friends at produceforkids.com