Monday, July 16, 2012
Creamy Avocado Pasta
Make it now, here's the recipe! Seriously, this was amazing and took about 3 seconds to make. More like 15 minutes, but that might as well be 3 seconds. The only changes I made were that I didn't use lemon zest (I'm not nearly fancy enough to have fresh lemons in my fridge at all times) and I used dried basil instead of fresh (refer to my earlier lack of fanciness) - oh, and I added crushed red pepper because that's what I do.
In other, more bruisey news, I've taken up the 30 Day Shred Again, working it on days that I'm not running. The bruisey part is that I literally gave up on one move the other day and fell on the ground. Mostly on my knee. I bruise if you look at me too hard, so I have a pretty hardcore black and blue knee right now. But you should hop over to Laura's blog to read about her Shred experiences, she's a funny lady and I really enjoy her writing. Go now!
-kala
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5 comments:
I don't know if I can live all day without making this.
Yum scrum, this looks lovely. I'm a vegetarian rather than a vegan (although I do flirt with it occasionally) but I love avocado and I love pasta so this looks perfect for me... I've over from the Ravelry blog comment train - which I love and is so much fun. Looking forward to having a mooch round your blog...xx
Your photo looks even better than the original photo! Now I just need to find a semi-ripe avocado, a task almost impossible in Wisconsin unless the superbowl is coming up.
Can't wait to try this! I love that you made it into a salad.
I am in love with this recipe! Thank you for sharing it!
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