Today was St. Anne’s Feast Day. Just like the previous years, the church organized a fair with food, fun and games. After the mass, Albert asked me if we could stay to check out the fair. I told him that since our lunch for today would be easy to prepare, we could stay for a while. We walked about the fair ground and got ourselves some snacks.
Back to the recipe. You can complete this one in less than 15 minutes. Yes, less than 15 minutes! Today’s recipe is Avocado Basil Pasta. This is another one of those easiest pasta to make! I saw this recipe in a TV show during our trip in New Zealand. This recipe uses avocado to make a creamy sauce for the pasta.
For this Avocado Basil Pasta recipe, you’ll need a food processor to get the job done. But if you don’t have one, you can use a blender instead. If you don’t have a blender, you can you a mortar pestle.
This is a vegetarian recipe. If you want some protein, you can fry some bacon tidbits to top the dish.
- 250g of pasta (I used linguine)
- 1/2 cup fresh basil
- 2 garlic cloves, peeled
- 2 avocado, pitted
- 1/4 cup olive oil, plus more if needed
- 1 cup cherry tomatoes, halved
- Salt and ground black pepper, to taste
- 2 tablespoon lemon juice
- Lemon zest, for serving
- Grated cheese, for serving
- Cook the pasta as per package instructions.
- While coking the pasta, in a food processor, combine the basil, garlic, avocado and lemon juice and process. While the motor is running, add the olive oil in a slow stream until emulsified. Add salt and pepper to taste.
- In a large bowl, combine the pasta, cherry tomatoes, avocado and basil sauce.
- Top it with lemon zest and grated cheese.