“Really?! Avocados on pasta? I like avocados, and I like pasta, but together…I’m not too sure.” This is the very skeptical response I got from RF about my plans try another popular Pinterest recipe: Pasta with Avocado Sauce. He’s a guy who often has to let ideas sink in before getting on board. So, I just smiled and nodded. Yep, we’re trying it!
There are a few similar recipes making the rounds right now. Some add basil in more of a pesto turn. This one packs it with cheese as a base for adding crab and shrimp. I opted for the simplest version, popping in a few leftover items from the fridge.
The sauce really couldn’t be easier. While the spaghetti (or past of your choosing) cooks, toss all of the other ingredients in the food processor. (A blender would surely work just as well.)
2 avocados–halved, pitted and peeled
1 garlic clove, smashed
1 bunch scallions, roughly chopped
Juice of 1 lemon
¼ cup extra-virgin olive oil
Whir, whir, whir until everything is mixed. It will be pretty thick at this point. When your pasta nears the finish line, scoop out a 1/2 cup of the cooking water to smooth it out.
We had a leftover chicken breast in the fridge from our grill night earlier in the week, plus half a basket of cherry tomatoes. So, I chopped those up and popped ’em in too. I imagine that you could add any number of “accessories” – other veggies, other meats/fishes, tofu, reserve some chunks of avocado for interest. It’s a flavorful yet neutral base that you can really play with.
RF continued to curl his nose up until the first taste. “Wow! This is really good!!” He has even mentioned several times since that we should have it again. Mmm hmm. Chalking this one up to yet another, “Oh, ye of little faith…I told you so.”