One hallmark of the house I grew up in was a colossal avocado tree in the backyard. From my vantage point, it was a monumental tree amongst several other smaller fruit trees. Much to my parents’ chagrin, we kids wouldn’t touch the avocados that grew profusely. Mom always ended up giving away loads of fine fruit.
Fast forward to present day. Hello, Self. What was I thinking?! Avocados cost like 1.50 each. Hind sight is always 20/20.
When my parents moved to their current house, a new avocado tree took root in their new backyard. A petite version of their massive old one. This new avocado tree may not be the tallest in the bunch, but it sure yields a copious crop. When people visit my folks, they go home with more fruit than they know what to do with. Older and wiser now, I made sure to bring home my share of large avocados. Still firm enough to safely cram into my suitcase for the cross-country flight home. Did I mention they would normally cost 1.50 each?
What my avocado-loving middle child didn’t immediate polish off, I was able to make into yummy dishes. Case in point: this phenomenal Creamy Avocado Pasta. This pasta has all you’d want in a creamy-sauced pasta dish, minus the cream. No cream. Just pure avocado bliss. It’s rich, smooth, and light all at the same time. For extra nutrition and beautiful color, add plenty of fresh parsley (you can’t really taste it in the dish.) To make it Superman healthy, we use whole grain pasta.
P.S. If you keep the sauce separately in an air tight container, it will keep beautifully ’til tomorrow! Enjoy it!
RECIPE (8 servings)
4 large ripe Hass avocado, peeled and pitted
Juice of 1 fresh lemon
8 garlic cloves, peeled
4 tsp kosher salt
1 tsp paprika
1 cup flat leaf parsley
1/4 cup extra virgin olive oil
20-24 oz dried pasta
Freshly ground black pepper
Freshly shaved Parmesan for topping
Blend lemon juice, garlic cloves, salt, paprika, parsley, and olive oil together in a food processor until smooth. Add avocado. Continue processing until smooth and creamy. Add black pepper to taste. Set sauce aside in air tight container, with cling wrap resting directly on top of sauce to keep air out.
In a large heavy pot, bring well-salted water to boil. Cook pasta just until al dente, according to package.
Drain pasta in strainer and sprinkle with olive oil to prevent sticking. Plate the pasta and pour desired amount of sauce onto each plate. Toss to combine and sprinkle with plenty of fresh parmesan. Serve immediately.
Note: If there will be leftover sauce, keep it in a separate air tight container (cling wrap resting on top of sauce.) Keeps well in fridge for a day or two this way. When ready to use, simply make hot pasta and pour on remaining sauce. Don’t reheat the sauce – just toss it with hot pasta.
Source: Chew Out Loud, adapted from ohsheglows