Avocado Pasta

I believe in indulging our cravings, afterall, why should that only work for pregnant women? There are enough frustration we have to deal with on a daily basis, not to have some more when we come to the kitchen. Obviously, that doesn't mean diving spoon first into a huge pot of Nutella (and no, I've almost never done that).

I was in the mood for avocado, which I don't have that often, because I try to stay reasonnable with the "exotic" fruits and vegetables. So an avocado and shrimp salad was on the menu of a lovely diner, but then I was left with with one extra avocado, so I just started browsing thru picture (that's how I mostly choose recipes over the internet) and came accross this creamy avocado pasta recipe.

Expressions like "it is to die for" or "heaven on a plate", always seems like a bit of an exageration. But without going this far, this is damn good for something so easy. The oily consistancy of the avocado  replaces the olive oil you'd use to make some pesto, garlic gives it taste and lemon a bit of a kick. This is a must try!

Avocado Pasta (from a recipe of Oh She Glows)

Serves 2

150gr of Soba Noodles (or any pasta)
1 Avocado
1 Clove of Garlic
1 Tablespoons of Lemon Juice
1 Teaspoon of Kosher Salt
10 Leaves of Fresh Basil
Freshly Ground Pepper

Bring a pot of water to a boil in order to cook your pasta or noodles.

In the meantime, prepare the sauce in a food processor: blend the avocado, the garlic, the lemon juice, the salt and basil together until it's nice and creamy.

Sieve the pasta and serve dividing the sauce and add some freshly ground pepper to taste. See easy peasy!