Creamy Avocado & Spinach Pasta

Creamy Avocado & Spinach Pasta

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*the link to original recipe is hyperlinked to the dish name above
ingredients
  • 10 oz spaghetti or fettuccine (I used semolina pasta)
  • 1 clove garlic
  • 1 avocado
  • 1 cup fresh spinach
  • ½ cup pecans
  • ¼ cup basil
  • ¼ cup Parmesan cheese, grated
  • 1 tbsp fresh lemon juice
  • ¾ to 1 cup pasta water
  • salt and pepper to taste
instructions
  1. Cook the pasta according to the instructions on the package.
  2. While pasta is cooking, add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
  3. Toss the pasta with the sauce in a bowl and serve immediately. This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.
nutrition information
Serving size: 146g Calories: 431 Fat: 23.4g Saturated fat: 3.9g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 54mg Sugar: 0.9g Sodium: 61mg Fiber: 5.3g Protein: 12.1g Cholesterol: 54mg

pinterest win

whole egg, bacon and avocado quesadilla 

Good gracious, these are good!

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*below is information from the link to the original recipe above

INGREDIENTS

  • 3 rashers of streaky bacon, chopped
  • 4 flour tortillas (Note 1)
  • 4 eggs
  • 1 large avocado, halved and sliced
  • ½ cup grated cheese (I used cheddar)
  • Salt and pepper

INSTRUCTIONS

Heat a skillet over high heat. Add the bacon and cook until cooked to your liking. Remove bacon onto a paper towel lined plate.

Drain excess fat from the skillet and wipe away/scrape off any black bits. Return to the stove over medium heat.

Place a tortilla in the skillet. Place avocado slices around the rim of half the tortilla and thinner slices across the middle to form a “ring” to hold the egg – as per the photo below. Squish the pieces close together to seal them so egg does not leak.

Crack an egg into the centre, sprinkle with bacon, cheese and season with salt and pepper. Fold the tortilla over and cook for 4 minutes or until golden and crisp. I usually cook 2 in the skillet.

Flip, turning over the folded edge (i.e. slide the flip under the curved edge and flip over the folded edge). Cook the other side for 3 minutes or until golden and crisp. Remove from the skillet. Repeat with remaining tortillas.

Serve immediately, while hot!

NOTES
I prefer using flour tortillas for quesadillas because they get nice and crispy. Also, they don’t crumble or break apart when you fold them / cut them. But you can make these with corn tortillas to make them gluten free.
This recipe is not suitable for freezing (even after cooking) because avocado does not freeze well.

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