February 11, 2011

Quick Avocado Pasta for One


So hi, yeah, I made this and I need to tell you (me) about it now!  I apologize for the quality of the picture, but take it as a testament to how good this pasta was.  I couldn't even wait to set up the lighting correctly, I needed to eat it right away, nothing was more pressing.  It might blow you all away to hear this, but it's actually quite healthy.  It's creamy and rich but only from the avocado.  It's bright and fresh with lemon and a roasted some corn for an awesome texture and a lot of flavour.  I totally recommend you make this tomorrow evening, it's amazing.

Avocado Pasta for One - 15 minutes


This recipe doubles remarkably easy, but doesn't keep.  Only make what you can eat.


1/2 an avocado, pitted (rub some lemon juice on the remaining half and wrap tightly with saran and refrigerate to store)
1 clove garlic
1 Tbsp olive oil
1/4 of a lemon juiced
1/4 tsp salt
3 oz pasta (your choice)
a handful of roasted corn
a poached egg if you like
pepper

Stick a pot of water on the stove on high heat to bring to a boil.  While waiting put the garlic clove, olive oil and lemon juice in the food processor and blend.  Add the avocado and salt, puree until smooth.

When the water comes to a simmer, add a splash of white vinegar and crack an egg in.  I let mine go for two minutes.

Heat a pan with a little olive oil on the stove, add the corn.  Roast over medium heat for 5-10 minutes, stirring occasionally.

With a slotted spoon remove the egg from the water (and fish out the floating egg white.)  Add some salt to the water and bring to a boil, add pasta.  Cook until al dente.  Using tongs drop cooked pasta into frying pan with corn, dump the avocado sauce on top.  Mix well, season with a little pepper.

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