Today’s recipe is a perfect warm weather dish. It has the perfect combination of light, green flavors for sitting out on the porch watching the sun set.
We made this for the first time before the weather turned for the better, and it wasn’t quite hearty enough for my tastes when the wind was howling and I was curled up in a sweater, but I can’t wait to make it again come June or July.
I made a couple of changes to the recipe (as usual), so if you want the original, click through the link above. Otherwise….
Here’s what you need:
1 ripe avocado
1 lime to zest and juice
3 garlic cloves
1/2 jalapeno pepper
1/4 c. fresh basil
2 c. baby spinach
1 tsp kosher salt
2 tbs olive oil
1 pound spaghetti
1/2 c. parmesan, grated
1 large tomato, diced
Start by cooking your pasta until al dente. If you want to try what the original recipe calls for, reserve 1 cup of the cooking water when you drain it. If you’re a distracted flake like me, dump out all the water, remember you were supposed to save some of it, swear loudly and use plain water from the tap when we get to that part. Put 1 cup of your spinach into the bottom of your pot and top with the hot pasta. The idea is that this will wilt the spinach. …I found that mine didn’t really wilt for me, so I eventually put the whole thing back on the stove.
Now (or while your pasta is cooking if you’re more talented in the kitchen than I am), place your avocado (scooped out of the skin and ridded of the seed of course) into a food processor along with the jalapeno, basil, juice and zest from the lime, garlic, remaining spinach, olive oil, salt and pepper to taste. Blend everything until a nice, smooth paste forms.
Add the paste to your pasta, along with your diced tomato and stir to coat the pasta. Use your water (from the pot or from the tap) to thin the sauce as needed. This is when I put mine back on the stove top over low heat. I found the heat helped to stir the sauce in as well.
Ladle your pasta into serving bowls, top with grated parmesan and garnish with basil. Tossing a few sunflower seeds or pine nuts on top of this would be heavenly as well. Light up a citronella candle and enjoy your meal outdoors!