Chilled Avocado Pasta

Okay, let’s cut the crap on this recipe. I’m ashamed to admit that after reading the ingredients lists on various avocado pasta sauces that I didn’t immediately catch on to what I was reading. It was only after I had put everything in the food processor (avocado, lime juice, garlic, cilantro) that suddenly I had a strong feeling of deja vu. And then it dawned on me – this is a freaking guacamole recipe, blended up until smooth and creamy, then poured over pasta. This would be the moment that I thought I had made a mistake. I mean…guacamole on pasta? This can’t possibly turn out well. But at this point the pasta was cooked and everything else was in the processor just waiting to be blended, so I whipped it up anyway.

I sat on my couch and took a bite…and it was really freaking weird…and sort of good. So I took another bite. Before I knew it I had eaten the WHOLE FREAKIN BOWL. Chase didn’t even get a chance to taste it. Except now I can’t get this stuff out of my mind, so I’m pretty sure there’s going to be a quite a bit more in the future.

On a random note – bear with me if I’m not around much in the next couple weeks. Chase and I put out a final call for family & friends to come visit us in Los Angeles, and apparently they all got together and decided they would visit on back to back weekends. The Italian in me believes that my ability as a hostess is directly related to how much food I give them, and so if I’m not on this blog much it’s because there is someone in my house and I feel like I have to bake them biscuits or whip up some mashed potatoes.

Chilled Avocado Pasta

Serves 2

1 1/2 cups dried short pasta (I used orechiette)
1 ripe avocado
1 tablespoon lime juice (half of large lime)
1/3 cup cilantro
1 clove garlic
salt & pepper

Cook the pasta until al dente. Drain and allow to cool.

Meanwhile, scoop the flesh of the avocado out of the skin and remove the pit. Combine the avocado with all other ingredients in a food processor and blend until smooth. Toss the cooled pasta with the sauce, and then chill for one hour. Eat with a fork on the couch. Or, you know, wherever you want.

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2 Thoughts on “Chilled Avocado Pasta

  1. This pasta sounds awesome! Love this idea!

  2. Tasha on August 29, 2012 at said:

    You do realize that I will be cooking for you and Chase one evening.

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