Avocados. I love avocados. Growing up in Ohio we never ate avocados. I didn’t have my first one until I was 24. And now, I’m hooked. I love to add avocado to everything: salad, grilled cheese, chilli, you name it. So when a good friend pinned a recipe for Creamy Avocado Pasta, http://pinterest.com/pin/91901648617204922, I knew I had to make it right away.
I actually took a couple ideas from another pin for Avocado Pasta and combined the two. I used linguini noodles and added cherry tomatoes and pine nuts. I really thought the additional ingredients were a nice touch. And this recipe has gone into the “make again” pile.
1 medium ripe avocado, pitted
2 garlic cloves
¼ cup packed basil
1 cup spinach
1 teaspoon kosher salt
2 tablespoon extra virgin olive oil
¼ cup freshly grated Parmesan
1 pound whole wheat spaghetti
1 cup spinach
basil leaves to garnish
Pine Nuts (optional)
Cherry Tomatoes (optional)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still al dente 9 -11 minutes. Drain and reserve 1 cup of the cooking water. Put the cup of spinach in the bottom of a serving bowl and place the spaghetti on top and toss for a few minutes to wilt the spinach.
While the pasta is cooking make the avocado sauce. Using a spoon, scoop out the flesh from the avocado and place in a food processor. Zest the lime and add along with the basil, lime juice, garlic, jalapeno, basil, spinach, salt and pepper. Blend until smooth.
Pour the sauce over the pasta and toss everything together adding a little cooking water to loosen the sauce as needed. Top with the grated Parmesan and basil and serve.