salt and pepper to taste
¾ to 1 cup pasta water
1 tbsp fresh lemon juice
¼ cup Parmesan cheese, grated
¼ cup basil
½ cup pecans
1 cup fresh spinach
1 avocado
1 clove garlic
10 oz spaghetti or fettuccine (I used semolina pasta)
Jo Cooks
I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.
http://www.jocooks.com/
Peanut Butter Mini Tarts with Rolos
Copycat Cheesecake Factory Bang Bang Chicken and Shrimp
Grilled Peach and Prosciutto Flatbread
Feta Cheese and Chives Biscuits