Today’s recipe began as a pin on Pinterest. I saw the beginnings of what looked like a pretty tasty – and vegan – meal, only to discover that my pin linked to a different recipe than the image shown. The recipe was not to be found on the blog. Sad face.
Anyone who uses Pinterest on a regular basis knows this is a danger, but dang it, I really wanted that recipe! Since I am who I am, I would not be foiled. I would make my own. And it was successful – and so very, very easy, too!
This concoction was paired with a Sangiovese, just right with the garlic tang and the avocado creaminess of the pasta sauce. The leftovers were a bit homely, as avocado browns quickly, but it was just as delicious as the first night.
Avocado Pesto Pasta
Serves 4
pinch of salt
1 package whole wheat spaghetti (I used einkorn pasta.)
2 ripe avocados
juice from 1 lemon
3 cloves of garlic, peeled
1 head of fresh basil, stems removed
½ teaspoon of salt
drizzle of extra virgin olive oil
1 package of grape or cherry tomatoes
Set a pot of water over high heat. Add a pinch of salt, and cook spaghetti to package directions. Drain.
While pasta cooks, toss the rest of the ingredients (except tomatoes) in a food processor or high performance blender. Pulse until everything is combined, then run until creamy.
Toss avocado pesto with pasta and tomatoes, and call it dinner.
Sapid Cellar Door 