We had some avocados that were getting ripe so I really needed to use them. I didn’t want to make guac because then we would fill up on chips and still eat dinner so I decided to incorporate it into pasta, something I had seen a while ago.
The gluten free pasta was easy…just follow the directions. For the sauce, I looked at a combination of other ones and then made my own.
In the blender I put:
- 2 cloves of garlic (you can really taste it, so if you don’t love it, just do one)
- Juice of 1 lemon
- 1/2 cup of fresh lemon basil (you can use regular, this is just what I had on hand from the farmers market)
- 1 TBsp Basil Olive Oil
- 1 TBsp regular Olive Oil (just do 2 if you don’t have Basil)
- 1 1/2 avocado (save the other half for the top)
- 1/4 tsp salt
- 1/4 tsp pepper
Blend everything well. As the pasta finishes, add 3-4 TBsp pasta water and blend some more.
After the pasta finishes, strain it but don’t rinse, and immediately put it back into the hot pan and pour the sauce onto it.
After putting it into the bowls, I put some shaved manchego on top and then two slices of avocado on top.
I love avocado so I knew I would love it…but the husband went back for seconds so I think it is safe to say it was a hit! It was really creamy and the manchego added a nice saltiness that really enhanced it even more. I can definitely see myself making this one again.