If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée!
That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor.
-
Ingredients:
- 1 handful of cherry tomatoes
- 2 ripe avocados
- 1/2 lime, juiced
- 2 cloves of garlic
- 4 servings of pasta noodles such as linguini or spaghetti
- 1/8 cup olive oil
- 1/4 cup pine nuts, chopped
- Cilantro, chopped
Instructions: