White Truffle Mac & Cheese

Y’all. We need to talk. I ate seven cups of cheese. BUT NOT IN ONE SITTING! Hear me out before you judge… When I try new recipes for the first time, I typically try to follow the recipe to the … Continue reading

Pumpkin Pasta w/ Brown Butter, Pancetta & Pine Nuts

This is my feeble attempt at recreating my most favorite pasta dish OF ALL TIME (seriously) from The Lazy Goat right here in Greenville.  I’ve talked about it before, and yes, I’m talking about it again. It’s THAT good. They … Continue reading

Celebrate the flavors of summer! – Tomato, Basil & Brie Pasta

Some things just taste like a season, you know? Like sage and nutmeg. It’s always incredible to me how a tiny pinch of nutmeg or the most subtle flavor of sage in a dish can instantly make it taste like … Continue reading

Short Rib Ravioli in a Creamy Red Wine Shiitake Reduction

This is one of those super fancy meals that sounds wildly impressive but was, in fact, one of the easiest meals I’ve made in awhile. Wanna know my secret?? I cheated. And you should too. Oddly enough, I made this … Continue reading

Creamy Avocado Pesto Pasta: A not-so-successful culinary experiment

So let’s admit it… Half the fun of cooking is gamble of whether or not you’re going to love your newest recipe adventure. Am I right?? Or is that just me?

Well, you know what they say – You win some, you lose some. I’d been excited about this dish for quite some time. I’d seen a few recipes – avocado cream sauce, avocado pesto, etc – so when I came across AVOCADO CREAM PESTO, I finally decided to take the plunge.

Let's be honest. I was really just looking for a reason to use my new NINJA blender/processor.

Things were looking good about halfway through my pesto-making process. The ingredients were simple and somewhat traditional – basil, garlic, lemon juice, olive oil – with a few unexpected guests thrown in – almonds, avocado. It turned a LOVELY shade of green in my processor and took almost no time at all to make. I was feeling good about avocado pesto!

The result? A surprisingly sticky green pasta with way too much garlic and not quite enough acid. If you’re like me you’re probably thinking, “Too much garlic?! Not possible!!” But trust me…it’s possible. This wasn’t an “oh-boy-am-I-glad-my-boyfriend-is-also-eating-this” kind of garlic flavor, this was a “holy-moly-why-are-there-tears-in-my-eyes” kind of  garlic flavor. Wayyyy too much. But here’s the kicker, y’all – I FOLLOWED THE RECIPE!  To a tee! It called for three cloves of garlic, which shouldn’t have been too terribly offensive. Perhaps, the subtlety of the rest of the dish just pushed that flavor to the forefront. In any case, we cooked up some sad little chicken strips to put on top and, surprisingly enough, they were the saving grace!

If you’re interested in a recipe for avocado pasta, I used one from A Cozy Kitchen, but there are a lot more out there if you do a search. I will say, I think this recipe could have been salvageable. A little less garlic, a little more brightness with some lemon juice, and it would probably be delicious tossed with new potatoes. For now, though, my avocados will continue to reside in their natural habitat – homemade guacamole. Lime, cilantro and avocado? That’s a flavor combination you can’t possibly screw up.   🙂

Has anyone ever tried to make an avocado pasta? Maybe something cold, like a pasta salad? I’ve even seen them used to make deviled eggs and egg salad. Let me know!! I’m willing to give it another shot!

 

A few other avocado novelties:

Avocado Pasta  (with cilantro…should have checked this one out first!) from Two Peas and Their Pod

Avocado Deviled Eggs (with bacon!) from Life As A Plate

Avocado Egg Salad from Skinny Taste

Joy the Baker says you can even have your avocado cake and eat it too….with avocado buttercream icing.

Who knew these green beauties were so versatile!