Meat and potatoes used to be my idea of dinner. There was a starch (usually mashed potatoes, mac and cheese or some form or rice or noodle), a veggie and always always ALWAYS a meat. Dinner wasn’t dinner without meat. Steak, chicken, meat loaf, meat balls… meat damn-near-anything.
I’m either growing up or growing sick of meat but I rarely have meat for dinner lately. I’ll have the occasional piece of chicken or steal a few pieces of Tony’s steak but other than that, I’m pretty meat free. When it comes to dinner at least.
Now, that’s not saying that I eat a sophisticated meal of eggplant lasagna or a fancy ratatouille. No way. I am no chef here, folks.
So when I stumbled upon this recipe I pretty much freaked. Avocados. Lemon. Pasta. Easy. Fast.
This is a perfect summertime meal. It comes together in about 15 minutes, the flavors are bright and the sauce is creamy. There are only a few ingredients here so it is imperative to use good quality ingredients and to salt and pepper well or this dish will seem lack-luster. And if you insist on some form of meat, I think this would be lovely with a few grilled shrimp or a few sliced of grilled chicken tossed on top.
Avocado Lemon Pasta
adapted from here
Yield: Serves 2
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced
2 garlic cloves, skins removed
1/2 tsp kosher salt, or to taste
2 tbsp extra virgin olive oil
2 servings (6 oz) of your choice of pasta
Freshly ground black pepper, to taste
parsley, to taste
lemon zest, to garnish
In a medium sized pot, bring several cups of water to a boil. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes. Pay attention to your pasta, there’s nothing worse than mushy s’getti noodles.
Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado and salt. Process until smooth and creamy. It will be a lovely shade of green and smell lemony.
When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest, black pepper and parsley. Serve immediately.
Note: This dish does not reheat well due to the avocado in the sauce. To experiment, I made both servings (I ate one and refrigerated the other) and left the cold serving out for half an hour and it didn’t brown and was pretty tasty slightly cool.