I found this idea on Pinterest a few weeks ago and adapted it a bit.
It is sooooo good, especially if you love avocados like Thomas and I do.
1 and 1/2 or 2 medium/large avocados
1 lemon, juiced (and zest for garnish)
1-3 garlic cloves (depending on how garlicky you like it)
Salt, to taste
A handful of fresh basil leaves
1 - 2 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
6-8 oz of pasta, cooked (I used whole-wheat capellini)
NOTE: keep the avocado pits!
First, put water on to cook the pasta (everyone knows how to cook pasta, right?).
While that is happening, put the rest of the ingredients (except the black pepper and lemon zest) into a blender/food processor and and blend until smooth and creamy.
When the pasta is done, thoroughly drain it and then stir in the avocado sauce... top with freshly ground pepper and lemon zest... and serve immediately.
NOTE: This pasta does NOT reheat well because of the avocado, BUT if you store the leftovers WITH the avocado pits in a sealed container in the fridge, it will taste good COLD the next day.
Thomas and I like to eat it with portabella mushrooms.
I saute them in a little bit of oil (and salt and pepper) until the mushroom juices start coming out, then I pour in some red wine and continue cooking until the liquids are mostly evaporated.
And then, we eat :)
Also, there is another Congdon reunion post coming, I promise... there are just SO many pictures to sort through!