Surprisingly the avocado was an afterthought in putting this dish together. I don't think it would have been quite the same without it...
3/4 box penne
1lg pkg fresh cilantro (about two cups)
1/2C sliced almonds
1 ripe avocado
1 1/2tsp. Crazy Jane's Sea Salt
1 1/2tsp. garlic powder
1/2tsp. ground black pepper
8-10T olive oil
2T light cream
Sprinkle of parmesan for garnish.
Add 1T olive oil to 6C water and bring to boil. Add pasta and cook until desired tenderness. Drain and set aside.
Remove cilantro stems from leaves.
Slice avocadon in half lengthwise. Remove pit by carefully "hacking" into it, gently loosening from the meat. Then, using a soup spoon, carefully scoop avocado meat away from the skin.
Roughly chop avocado and cilantro. Add almonds, garlic powder, salt and pepper.
Drizzle oil into bowl while blending with hand-held mixer until mixture is somewhat smooth with few leaves left.
Add cream to pesto mixutre and toss with penne until evenly coated. Serve warm or cool and top with parmesan. Enjoy...
That looks good. Could I toss in a few shrimp with that dish?
ReplyDeleteSubstitutions and add-ins welcome. A few lime marinated grilled shrimp would only improve the flavor of this particular dish. However when adding and substituting consider if the flavors will compliment one another. Lime works well with avocado and cilantro. If using walnuts and arugala, which has a peppery flavor, a little s&p would do the trick. Thanks Matt!
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