• Summer and Zucchini squash spiralized noodles
• Asparagus, blanched and thinly sliced
• Optional: Poached egg

AVOCADO PESTO

• 2 ripe avocados
• 1/2 c fresh basil
• 1/2 c fresh cilantro
• 4 cloves garlic
• 1/3 c raw pine nuts
• 2 tbsp lemon juice
• 1 tsp sea salt
• 1/4 c olive oil

1. Blend the ingredients for the avocado pesto in a food processor, drizzling in the oil, and set aside.
2. To a saucepan, over medium heat, add 1 tbsp olive oil, the spiralized noodles, and asparagus.
3. Stir for just a minute or two. Add enough of the pesto to coat the noodles.
4. Serve with lemon, freshly cracked black pepper, and Parmesan cheese.
5. Top with a poached egg.