I have been making this pasta for a while now, but have been reluctant to share it with you.
It being green and all, and me with no professional photography training. I thought it would be hard to get a mouth-watering photo. What light is good for green food anyway?
Also, I thought it might discolor while I was setting up the tripod, turns out it wasn’t a concern at all.
Not that I take that much time to shoot anything here, because “this is dinner”.
With my family sitting at the table with their forks raised over plates, I need to shoot it already, and rush it to the table.
Especially this Avocado Pasta, they just love it.
Ridiculously easy and ready in the time it takes you to boil the pasta.
Super versatile as well, almost any vegetable could work here. I added the tomatoes because I had them on hand.
And you know me, pile on another vegetable? No reluctance there at all.
- 2 large ripe avocados, pitted
- 1/2 cup olive oil, divided
- 1 cup arugula
- 2-3 cloves of garlic
- Juice of 1 lemon
- 1 cup cherry or grape tomatoes, sliced in half
- 1/2 to 1 cup of pasta cooking water
- Freshly ground pepper
- Salt to your taste
- 1/4 cup fresh basil, chopped
Get a big pot of water to a rolling boil, add a good handful of kosher salt and bring back to boil
Add pasta and cook per package directions
Slice tomatoes and place in small bowl,mix with 1/4 cup of the olive oil, salt and pepper, set aside
In the meantime place in blender or food processor avocado, arugula, lemon juice, olive oil, garlic, salt and freshly ground pepper
When pasta has 2 minutes left of cooking time remove about 1 cup of cooking liquid
With blender running add cooking water 1/4 cup at a time to achieve a thick smooth sauce
You may only need 1/4 to 1/2 cup of the liquid
Drain pasta and toss with avocado cream, pour into serving bowl and scatter with tomatoes and basil