Luckily, however, the somewhat unseasonable weather has not kept everything from turning GREEN! And pink and yellow and red, but mostly, GREEN! I guess this color has somehow worked its way into my sub-conscious, because I have been all over the green food lately.
|green & yellow potato salad|
|green (asparagus) soup|
-2 medium avocados, pitted & mashed
-1 lemon, juiced (+ zest for topping)
-3-5 garlic gloves (depending on how much garlic you prefer)
-1/2 cup fresh basil
-4 tbsp. olive oil
-1 box of your favorite pasta
-salt and pepper
-Cook your pasta according to the package directions (or boil for 8 minutes/until al dente).
-Meanwhile, place the lemon juice, garlic gloves and olive oil into a food processor and blend until smooth and creamy looking. Add the avocado, basil and a scant teaspoon of salt. Blend again until the texture almost looks whipped.
-Drain the pasta well, and toss with the sauce until all the pasta is coated. Top with lemon zest and black pepper and serve!
If you're at all hesitant just cut the recipe right in half and try two individual servings. If you like avocados, though, I think the chances of you not liking this are pretty low. Enjoy!! xo
Recipe Source: Oh She Glows (great source for vegan recipes!)