Please tell me I’m not the only one that buys too many avocados when they are on sale and not yet ripe. And then they all ripen at the same time and I’m not sure what to do with them…?
If you are as awesome as I am, here’s a good use of at least one of those avocados. I’m not sure where I originally got this recipe from but I love it! I originally had this dish when I was in Napa about two years ago and remember tracking down a recipe as soon as I got home. I unfortunately don’t remember which restaurant I originally had this dish at though…
Anyways, this dish combines some of my favorite things: avocado and pasta – there is of course olive oil as well but that should be known. And you can make it with Hass or Florida avocado. I present Creamy Avocado Pasta. Take note that since this dish is avocado based, it doesn’t exactly reheat well. In other words, only make what you’ll eat. Or eat all that you make, something like that. Since I generally just make this for myself, I tend to only use 1/2 avocado.
What you’ll need:
- 1 avocado
- lemon juice (freshly squeezed is great but the bottle works too)
- olive oil
- pasta (I usually use linguine)
Now that you have all this, start by cooking the pasta. In other words, boil water, add pasta. I really hope I don’t have to explain this one…
While the pasta is cooking, pull our your trusty food processor, stick blender, blender or whatever you prefer. First, blend together the olive oil (tablespoon or 2), garlic (I usually do about 1-2 cloves per 1/2 avocado), and lemon juice (if freshly squeezed, about half a lemon; if from the bottle, about a tablespoon-ish). Once that’s blended together and you don’t have any massive garlic chunks, add the avocado, basil, and salt (to taste). Blend. Until creamy and delicious.
Once the pasta is done, strain it and mix it with the avocado sauce you just made. Toss some pepper on for taste if you please. Eat and enjoy.