Wednesday, April 11, 2012

Creamy Avocado Pasta

Okay, don't knock this til you try it. My good friend Laurel said they loved it, but when I read the ingredients, I was a little hesitant. I think it was the pregnant me saying "are you sure...?" But I decided to try it and SO GLAD I did. The only thing I did for you already was double the recipe. The recipe said it was for two, but there was definitely not enough "sauce" for the two of us. It says not to reheat...but Laurel tried it and said it tasted fine the next day...your call.

Creamy Avacado Pasta
Picture credit to Oh She Glows
Creamy Avocado Pasta
Serves 4 (or 2, like I explained previously)
2 medium sized ripe Avocado, pitted
1 lemon, juiced + lemon zest to garnish
4-6 garlic cloves, to taste
1 teaspoon kosher salt, or to taste
1/3 cup Fresh Basil, (or the bottled kind you buy in produce it!)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste

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.
Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor {this doesn't do well in just a me}. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
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.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

Recipe Source: Oh She Glows via Pinterest

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