One of my favorite problems is to have an ingredient…and figure out what I can possibly make with it…with the ingredients that I have in the pantry or fridge. I had two avocados and I always do the same thing with them: guacamole…or sliced on a sandwich! How can I make it the star of a meal? How can I create a meal that is comforting, filling, cheesy and spicy?
I loved every minute of this meal. I coated the tender, al dente pasta with the blended spicy, green goodness of the avocado sauce with a zing of lemon, spicy kick from the chili oil and Thai pepper…but it is calmed by the salty, nutty, cheesy bite from the parmesan. I think I am in love with this dish even more than pesto!
Angry Avocado Spaghetti
2 avocado (cut in half)
2 garlic cloves (minced)
½ cup basil
¾ cup parmesan cheese (shredded)
salt and pepper
1 lemon (zest.. then juice it and set both aside separately)
1 lb spaghetti
1/2 cup olive oil
2 tbsp chili oil
1 Thai chile (sliced)
10 cherry tomatoes (sliced like coins)
Fill a pasta pot full of salted water and let it reach a rolling boil. Place spaghetti and let it cook according to the directions.
In a food processor, place the avocados, garlic cloves, basil, parmesan cheese, salt and pepper to taste, lemon zest, lemon juice, chili oil and olive oil. Blend until smooth and taste as you go. Add more salt and pepper if desired.
Mix the pasta with the avocado sauce until they spaghetti is completely coated. Slice the cherry tomatoes into coins and place on top. Slice the Thai chili and decorate the top of the spaghetti. Enjoy!