Anne Can Cook

I didn't think anyone in my family was interested in any of the weirder stuff* I cook. While I was looking around for recipes to try while I'm at my parents' house, I came across this recipe for what I've been calling avocado spaghetti. I thought it sounded interesting, and like it might be a nice, summery alternative to heavier spaghetti sauce.
My parents weren't too interested, however. Amazingly, my younger brother agreed to give it a try. Since it was just the two of us for dinner tonight, I went for it.
Since the website is in Italian, and GoogleTranslate can only do so much, I made a few guesses on the preparation. For instance, I toasted my almonds in the toaster oven, since I have no idea what pentolino refers to.
Gaps in translation aside, this was incredibly easy to assemble. I toasted the almonds and mashed up the avocado cream while waiting for the water to boil. It took me maybe 10 minutes to do all of that.
In terms of flavor, it was about what I expected. The flavor of the avocado is dominant, with hints of thyme. Running across little toasted almonds is pretty delightful, but it is apparently just as good without. My brother skipped them on his and he loved it.
The bread in the picture is a three-cheese foccacia from the local grocery store bakery. I can't stop eating it.

*includes curry, pesto, and anything with avocados.