Guacamole=love. Cubed up in a salad or lettuce wrap=love. Sliced on a bagel ,BLT, or Panini=love. Whole with just a sprinkle of salt=love, love, luuuu-huv. Oh, my lovely green, buttery avocado…why do I have to be allergic to you? Why? Life really is unfair.
I eat them anyway. The 2 hours of stomach cramps somehow seems worth it. Es muy estupido, I know.
I’ve had this bookmarked for so long, the fact I said “bookmarked” instead of “pinned” should tell you just how long.
Regardless, I finally made it, and of course it was over the moon. OF. COURSE. Had I just made it a year ago, I could have been enjoying it over and over and over again. Will I never learn?
Pasta with Avocado Cream Sauce
Prep time: 10 minutes
Cook time: 10 minutes
• 12 ounces bucatini (also known as perciatelli)
• 5 cloves garlic, to taste
• 1 large lemon, juiced plus lemon zest to garnish
• 2 medium sized, ripe avocados, pitted
• 3/4 cup fresh parsley
• 1 teaspoon salt, with more added to taste
• freshly ground black pepper, to taste
Bring a large pot of water to boil. Toss in some salt. Cook pasta according to package directions, al dente. Drain, reserving 1/2 cup pasta water.
Make the sauce by placing garlic cloves and lemon juice into a food processor. Process until smooth. Add in the avocado, parsley, and salt. Process until smooth and creamy.
Pour sauce over pasta, adding a bit of pasta water if necessary to make it looser. Taste for salt. Garnish with lemon zest and black pepper.
(adapted slightly from the fabulous Joanne at Eats Wells With Others)