Leg Wax Before After Shower

GIGLI AVOCADO

very special recipe for avocado lovers.
always eat them cold, but also in preparations for hot very interesting. As with this recipe for pasta.
The resulting sauce is very smooth on the palate, not your taste, thanks to cooking avocado aroma got a very different but very nice, and as I always say, highly recommended for anyone who does not know.
The pulp in this case is the gigli, in combinations with natural flavors and flavored with spinach and beets. In this way gives you a few reds and greens perfect for this recipe.

Ingredients for two:
150 grs. pasta.
2 ripe avocados.
8 / 10 cherry tomatoes.
2 tablespoons butter.
200 ml. milk.
1 tablespoon cornstarch.
A clove of garlic.
A stream of Tabasco.
salt.
Pepper.


start cooking the pasta according to the time specified by the manufacturer.


As we prepare the sauce.
Peel and chop avocados.


put in a saucepan heat the butter, add milk and then when it starts to boil, the cornstarch, dissolved in a little cold water. Mix well with a whisk and bring to boil. Season to taste.
In this way we a very light béchamel sauce, has stuck with a semi-liquid texture, similar to the cream.


Chop the garlic very fine, better with a prensaajos, and add to the sauce.


incorporate sliced \u200b\u200bavocados and we'll help stirring rod until it is completely dissolved.


Once you reach the desired point, chop the cherry into 4 pieces and incorporate them into the sauce.


Place half of batter into each dish and add hot sauce.


Serve immediately and enjoy.

take to send this recipe to the contest this month dedicated to the pulp, Pink Pepper blog. ;