Saturday, December 10, 2011

15-Minute Creamy Avocado Pasta

This is so good, you can’t imagine it. We just had contented, blissful looks on our faces as we were eating this... It’s an unusual use for an avocado, at least for me, but it works wonderfully to make a thick and creamy sauce. Throw in the garlic and lemon, and you’re in heaven! I used tubetti because that’s what I had in the pantry, but long pasta would be great, too. The downside is that this doesn’t keep well, because of the avocado, so don’t count on any leftovers. The following makes 2 servings.

2 servings (6 oz) of your choice of pasta
2 or 3 small garlic cloves, to taste (I used 2 and it was quite garlicky, but if you are not a big fan of garlic, use only 1 clove)
½ lemon, zested and juiced
2 Tbsp extra virgin olive oil
1 medium sized ripe avocado, pitted, peeled and sliced
¼ cup fresh basil (I used some from the mammoth basil bush in our garden)
½ tsp kosher salt, or to taste
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. 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.

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