A recipe for creamy avocado pasta popped up somewhere on my Google Reader and I was immediately intrigued. Pasta? Avocados? Together? Si senorita, pasta and avocados together - the most decadent (yet healthy), creamy, rich, NUTRITIOUS pasta of all time. I actually licked my plate when I made it. And I'm not even ashamed. In the slightest. Not only is it a great spring / summer dish because you could serve it warm or even cool, but you could really add anything making it a wonderful kitchen clean out meal. The first time I made avocado pasta I went pretty by the book-ish (see below), but the second I had some greens I really didn't want to waste, so I threw them in and it took the dish to a whole new level. Make this tonight. And every night. You will thank me, I promise.
Pasta (I heartily prefer whole wheat for its nuttier taste, but whatever floats your boat)
Small-medium avocado (1)
Lemon: juice and zest (1)
Garlic clove (1)
Olive oil (approx. 1 tbsp)
Salt and pepper
*I never measure, I can't focus that hard when I cook (and reason I rarely bake), so just kind of eyeball it, the sauce is literally impossible to mess up.
Cook the pasta according to instructions on box. While cooking, add avocado, garlic, lemon juice, and yogurt to food processor. Salt and pepper to taste and pulse processor until all ingredients are combined. I should mention that the first time I made this I thought it'd be fun to throw some anchovies in the sauce instead of salt because I had them in my pantry - they were super delicious, but I didn't add them the next time, again, whatever you feel like. After your sauce is done sautee greens in olive oil until wilted. Remove pan from heat, and when pasta is finished drain - but reserve about a cup of pasta water - and add to pan (with greens). Add sauce (it should be like a yogurt-y consistency) and use pasta water to thin / combine all of the elements of the dish. Plate, top with parmesan and lemon zest, and ENJOY!
Recipe adapted from Oh She Glows