This weekend was so much fun! But alas, it’s Monday mourning yet again.
I am still putting some of the photos on my computer from my 5K on Saturday but here is one of Patti and I before the race.
And here are some from Patti’s Vintage Hollywood 30th Birthday party. So much fun! She had a photobooth!
Ok – on to the food. That’s why you’re really here – right!?
8 ounces dried linguini
1/4 cup Pesto
1 ripe avocado, pitted and peeled
1/2 lemon, juiced + lemon zest to garnish
1 clove garlic
Salt to taste
freshly ground black pepper to taste
1 cup cherry tomatoes
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor blend avocado, pesto, lemon juice and garlic. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto/avocado mixture with hot, freshly cooked pasta and garnish each serving with a basil leaf and lemon zest. For an extra touch of color and flavor, top pasta with cherry tomatoes. This dish does not reheat well due to the avocado in the sauce. Serve immediately. Serves 4.
Nutrition Notes: If you don’t have a scale or pasta measuring device, one serving of pasta (3oz) is about the diameter of a quarter! I love that the creaminess of the pasta is from the avocado which is packed with fiber and healthy fats.
Taste Test: Super simple and packed with flavor! Definitely going on the quick weeknight meal list!
What’s your favorite quick meal?