I've been a bit sporadic with my posts lately, we've been having fun (and eating well) with visitors from the East Coast.
A good friend was here last weekend, and my parents the past few days...they have been spoiling us with some delicious dinners out. Last Friday we had dinner at Ray's Boathouse, where we enjoyed some of the first Copper River Salmon that arrived in Seattle. Copper River Salmon is a big deal around here...it literally gets red carpet treatment when it gets off the plane from Alaska.
Now for all of you guacamole lovers...onto the pasta!
We all can use a little more avocado in our lives. So I figured why not combine two of my favorites, guacamole AND pasta. No regrets there!
I basically used the ingredients I use in my guacamole, added some olive oil and pasta, and there you go. Easy as that, and I can't leave out how the avocados helped give the pasta a delicious creamy texture. I was a pretty happy camper.
Clearly you can use whatever pasta you want, since I used up the end of both my penne and macaroni shells.
Also, if you have time to cook pasta, you have time to make this for dinner!
1/2 pound whole wheat pasta
2 medium ripe avocados, pitted and peeled
1/3 cup olive oil
juice from 1 lime
1 jalapeno, stem removed and sliced
2 garlic cloves, minced
1/4 of a small onion, chopped
2 tablespoons, chopped fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon cholula hot sauce
1 cup, halved cherry tomatoes
Cook pasta according to package directions.
In a blender or food processor, combine avocado, olive oil, lime juice, jalapeno, garlic, onion, cilantro, salt, pepper and hot sauce.
Combine cooked pasta with avocado mixture and tomatoes.
Garnish with more hot sauce if desired and enjoy!