Wednesday, August 3, 2011

Avocado Pesto Pasta

This recipe came from Pam and was so yummy! Super fast too!

2 large or 4 small garlic cloves
1 lemon, juiced
2-3 Tbsp olive oil
2 ripe avocados
1/2 - 1 cup fresh basil
1 tsp salt
Cooked Pasta
Parmesan cheese

In food processor add garlic, lemon juice, and oil and process until smooth. Add avocado and fresh basil, continue processing until smooth. Drain cooked pasta and add back into hot pan. Add avocado pesto and toss until combined. Sprinkle with Parmesan cheese. You could also add grilled chicken.

Pam added this note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. However, I did have some extra sauce and put it in a container and it did store well for over a day in my fridge without browning (I'm assuming cause of the lemon in it). So, I do believe if you cooked new noodles and then added the cold sauce to the noodles it would be fine.

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