Avocado Pasta

This weekend we got 3 perfectly ripe avocados in our co-op share, and we had no chips... what to do, what to do? No guacamole, that's getting a bit tired anyway. How about... a bright green, creamy, rich, healthful, and crazy-easy pasta? Perfect.

Courtney's Creamy Avocado Pasta

Makes enough for 4-5 

3 medium-sized ripe avocados

olive oil

lemon thyme

1/2 lemon

garlic powder

salt

1 lb pasta (we used bowtie)

water and salt 

In a large pot, fill with enough water as to give your pasta room to move without overflowing the pot itself once the pasta starts a-cookin'. Toss in a few tablespoons of salt and bring water to boil. Toss in pasta and cook to your texture preference.

In a food processor or blender, puree 2 of the ripe avocados with a pinch of thyme, a pinch of garlic powder, the juice from 1/2 a lemon, and salt to taste. Slowly drizzle in the olive oil (while processor or blender is going) until sauce becomes the thickness of a really good alfredo. 

Pour avocado sauce into a heat-safe bowl, and then scoop cooked pasta directly from hot pasta water and into avocado sauce (don't worry about excess pasta water, you actually want some of it in the avocado sauce). Toss pasta in avocado puree, and then cube the third avocado and gently fold into pasta. Serve with fresh tomatoes, an extra squeeze of lemon, or some freshly grated Parmesan, and enjoy!

(Try not to lick the plate)