11 October 2011

Pasta with Avocado, Basil and Parmesan

By nature, I'm a planner and a list maker. So it's no surprise that my meals are planned each week with corresponding grocery lists and recipes printed. I know what we're having on the days that I cook, which are: Sunday, Tuesday, Wednesday, Saturday. I shop on the weekend for all of our groceries and rarely have to back to the store during the week.

One day last week, I was all set to grill pork tenderloin and roast acorn squash and Brussels sprouts. I reached for the squash and found that it was rotten to the touch. Gross. If you don't cook winter squash often, you should know that it can last for weeks before cooking it, so the fact that I'd bought it two days prior--and it was already bad--was a bummer. After a quick trip to the store and chat with the produce manager, I returned home set to switch meals since time was at a premium. We'd have quiche (prepared by my mother-in-law) and sauteed mushrooms. It'd be a quick dinner. Only the quiche had gone bad.

At this point, I should have called it a night and ordered something for Husby to pick up on his way home. For some reason, I didn't. I looked through the fridge, hoping that something would present itself. I had an avocado. I had pasta. I remembered pinning a pasta recipe with avocado cream sauce. I knew that I could make dinner. The only deterrent for following the recipe was that it uses a food processor. Now, I received a beautiful food processor as a wedding gift, and I'm so thankful to have it when needed. BUT...it's such a pain to use. I don't like cleaning it. So I used the recipe as inspiration for a wonderful Pasta with Avocado, Basil and Parmesan. I sauteed the mushrooms, and we ate them and some olives as a side.

Pasta with Avocado, Basil and Parmesan

2 cups dried pasta (I used fusilli)
1 avocado
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon fresh basil, chopped
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Bring 6 cups water to a boil. Add pasta, reduce heat to medium high. Cook 10 minutes.

While pasta is cooking, mash one avocado in a medium bowl. Add lemon juice, salt, basil. Stir together.

When pasta has finished cooking, drain, but do not rinse. (The starch left on the pasta will make the ingredients "stick" to the pasta.)

Add pasta to bowl with avocado. Before mixing, drizzle olive oil on top of pasta. Stir pasta into avocado mixture. Add Parmesan cheese and stir until all is incorporated.

Makes 2 servings.

No comments :