The following recipe is a springtime favorite of mine because of its bright green color and the ingredient list chock-full of fresh and healthy items. It evolved after a (fortunate) incident involving a kitchen full of ripe avocados on the verge of turning bad (a girl can only eat so much guacamole…) This sauce is not only simple to make, but it is also easily customizable to one’s taste preferences or dietary restrictions. I usually add a protein to the dish, but it is equally wonderful on its own. The creaminess of the avocado combined with the kick of fresh lemon yields a rich yet fresh-tasting sauce. Kind of a kicked up California version of a standard pesto or alfredo pasta sauce. This is one of my favorite recipes because of the taste and the overall ease. Enjoy!
LEMON AVOCADO PASTA SAUCE:
2 Ripe Avocados
2 Large Lemons (3 Small)
2 Cloves of Garlic
Parmesan Cheese (equivalent to a few tablespoons grated)
Salt & Pepper
Spices (easily customizable to what you have on hand) Basil, Italian Herbs, Thyme, Chili Powder
Start boiling salted water for the pasta. When water is ready, add pasta and cook until al dente ~10 minutes.
Remove garlic from skins and cut in quarters, add to a food processor bowl.
Cut avocado in halves and remove fruit from skins in quarter sections.
Cut lemons in half and juice directly into food processor bowl, being careful that no seeds escape.
Add spices and Parmesan.
Turn the food processor on and pulverize until ingredients turn into a uniform sauce.
Taste to make sure the sauce is okay on seasoning.
Meanwhile, drain pasta when al dente and add to a medium=sized mixing bowl.
Add finished sauce to the bowl.
Mix until all the pasta is coated. Taste one more time to make sure seasoning is good.
Plate and garnish with more Parmesan.
I served this alongside some crudités, but a salad is great addition as well. I love raw red pepper and jicama. I simply slice it (removing the rough skin from the jicama) and add the juice of a lemon, some salt, and fresh cracked pepper.
Happy Eating :)