It's Not Easy Being Green (Pasta Sauce)

Green is beautiful.

I love avocado.  I love the texture, the taste, the versatility, even the colour!  I know, I know, not everybody out there agrees with me.  When I brought up this recipe, people looked at me like I was crazy...  Green pasta sauce?  I argued that pesto is green, but that argument did not get me very far.

A friend posted her success with a similar recipe on Facebook, which inspired me to try it.  (Thanks, Ericka!)  Because I love any excuse to use my Magic Bullet, I threw four cloves of garlic, olive oil, lemon juice, an entire bunch of fresh basil, salt and pepper and two ripe avocados into the cup and it was done!  I made some Kamut spaghetti and threw on a couple sauteed shrimp and it was like being at a restaurant.  Rich, creamy, and delicious!



I am not sponsored by Magic Bullet, but still...

Just a hint:  Make sure that your pasta is HOT if you aren't going to heat up the sauce.  This being said, I did heat up my leftovers the next night (sauteed in a little more olive oil, pasta and all) and it didn't even turn brown (which was a concern voiced by many). 


So don't be scared off by the colour (Don't be prejudiced against avocados, they are high in fiber, and all those "good" fats, great for your skin AND your liver!)  and store any leftovers with the pit of one of the avocados so the sauce stays that beautiful green.  And don't forget the Altoids... this recipe is worth it!