No, really that was a serious question… I mean what else could you possibly use an avocado for that could be better than guacamole? This is the question that Mr. Guava poses to me everytime we come home from Farmer’s Market toting our fresh goodies and discussing what to use them for during the week.
… and you know Mr. Guava does make some kick-ass guacamole… with few things IN LIFE being much better… so I understand the sentiment…. but with avocado season in full swing and with us scoring a fantastic deal of 2 hass avocados for $1 (there are few deals that would get us to purchase a Hass during Reed avocado season) meaning that we were fully stocked and they weren’t quite as a precious a commodity Mr. Guava has allowed for some experimentation. There was of course our Avocado Potato Salad success and some avocado slicings on top of some weekend Fu Scramble was even allowed!
Feeling brazen and left to my own devices to cook dinner I decided to see just how far I could push Mr. Guava’s Avocado Boundaries without him screaming “Blasphemy!” and after hearing Tami rave about the Avocado/Basil combo I knew just what to do!
Okay Avocado/Guacamole Lovers this is seriously going to change your life!
Avocado Bliss Pasta w/Roasted Cherry Tomatoes
The Tomatoes:
Before you start anything else… heat up your oven to 400F. I tossed a carton of cherry tomatoes halved in with 3/4 of an onion (that I didn’t use for my sauce), a few cloves of garlic minced, some chopped basil (2-3 sprigs worth of leaves), sunflower oil and some lemon pepper and garlic powder. I didn’t time this exactly (I was maybe cooking for half an hour?) just keep an eye on it and toss everything now and then.
The Sauce:
Throw all this in the food processor and whirr whirr whirr… adding oil/broth/plain soymilk to taste and consistency…
3-4 Cloves of Garlic
1/4 of a Medium Onion
1 Can of Butter Beans drained
1 Medium Avocado
1/2 a Large Bunch of Basil
A Squeeze of Lemon/Lime (I’d do lemon…. but all I had around were limes and this was still fantastic… I’d imagine that if you exchanged the Basil for Cilantro lime would be the way to go!)
Salt & Pepper to taste.
Extras:
At the last minute… I couldn’t resists sauteeing up some mushrooms and squash on the stove but this is totally optional and versatile to whatever veggies you may want to get rid of or to add some heartiness to your pasta.
Putting it all together:
I threw my sauce on the stove for awhile but it all depends on how well you’ve timed your noodles being done (we used Rigatoni and this was PERFECT!). You may just be able to toss your veggies and sauce together over the pasta in a large bowl.
This was seriously an AMAZING summer pasta even if we had to turn the oven on for awhile. And if you just can’t bear it you could even toss your tomatoes on the stove or just put them in fresh. Using the avocado and butter beans as a base for a pesto flavor was seriously more decadent than any alfredo sauce of yore I can remember plus you’re getting in some protein with your pasta!
Okay has everyone gotten over the shock that I posted an actual recipe?? Everyone still on board? Whew… it’s okay… breathe … the sky isn’t falling I was just really freakin’ excited about my pasta… now go make it!
In Avocado Bliss,
Guava
P.S.
Kelly reminds us that one should ignore the…
“twinge of guilt that I am drinking such a nice bottle of wine on a perfectly unremarkable day. And then there is part of me that thinks that that is the best type of day to enjoy a fantastic glass of wine.”
Of course my personal sommelier (of wine and all things classy) would I’m sure cringe at this but my wine of choice is the Mosel wine from Trader Joe’s at $4.99 a bottle… hehee… go wild and splurge kids!
