Last week I made a variation of this Creamy Avocado Pasta recipe. I had forgotten to purchase lemons, so I decided to modify the recipe to use the ingredients we did have.
The result: a perfect meal for St. Patrick's Day
Of course, since I served this meal to Anthony we had root beer as our beverage!
I think you will really enjoy it. And the best thing about this recipe, you won't have to use food coloring to make it a festive green.
- 1 lb. Pasta (I used 1/2 whole wheat & 1/2 regular penne)
- 3 large Avocados
- 1 lb. Asparagus, stems removed and cut into bite size pieces
- 5-6 cloves garlic
- Salt & Pepper
- Olive Oil
- Parmesan Cheese
Cook pasta according to package directions. Make sure to salt the water before adding the pasta.
While the pasta is boiling, use a food processor to roughly chop the garlic. Then add the avocado and pulse until blended. Drizzle olive oil in to the avocado mixture. Add salt & pepper. If needed to increase creaminess, add up to 1 cup of salted pasta water.
During the last 2 minutes of the noodle boiling, add the chopped asparagus to the pasta pan. Mix avocado sauce with noodles. Serve with parmesan cheese!