Thank goodness I used to spend my spare time hoarding recipes that I wanted to make in the future. Because it is the future now and I don’t have any spare time to poke around on food gawker and dream about the wonderful things I could make for dinner tonight. I remember tagging this recipe in my delicious account months ago, it sounds fantastic! How could it not be good? Pasta + avocado = nom nom.
I had to go to 3 stores tonight to find some ripe avocados. I am that committed to making avocado pasta! When I got to the third store (which would have been my breaking point) I started pleading with the gods to let it be that I find one or even two decently ripe avocados. Fate was on my side… after searching high and low I found some. The catch? I had to buy a whole bag of them. Hmmm… the possibilities.
Creamy Avocado Pasta
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
The website tells me that this is absolutely positively YUCK warmed up…. so don’t get carried away