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Avocado Pesto Pasta with Cherry Tomatoes

June 30, 2017

 

Take a California twist on a Mediterranean classic: Avocados add a creamy texture and vibrant color to this pesto sauce. Balance with charred cherry tomatoes and a lemon wedge.  

What you will need:

1 Pound of Linguine (or Pasta of Choice)

1 Bunch Fresh Basil, reserve some leaves for garnish

½ Cup Pine Nuts

2 Avocados, pitted and peeled

2 Tbsp. Lemon Juice

3 Cloves Garlic

½ Cup Olive Oil

Sea Salt to taste

Freshly Ground Black Pepper to taste

1 Cup Halved Cherry Tomatoes

Optional: 1/4 Cup Pine Nuts, lightly toasted

Optional: Lemon Wedge, for garnish

 

Take a California twist on a Mediterranean classic: Avocados add a creamy texture and vibrant color to this pesto sauce. Balance with charred cherry tomatoes and a lemon wedge.  

Directions:

1) Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

2) Meanwhile, make the pesto sauce by combining basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor. Process until smooth. Season with salt and pepper.

3) Spray a small pan with your oil of choice and set heat to medium-high. Place halved cherry tomatoes face down in the pan and cook until they start to char. Stir a few times until tomatoes are cooked to your liking.

4) Toss pasta with pesto. Top pasta with cherry tomatoes.

5) Optional: Garnish with lightly toasted pine nuts and lemon wedge

 

 

 

 

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