Avocados are incredibly versatile. You can do all sorts of things with them including but not limited to the following:
1. Give it to someone who knows how to make guacamole.
2. Take a selfie with it.
3. Play avocado tag with it.
4. Keep it under your pillow to throw at a burglar.
5. Put it on your toast instead of butter after watching a spooky food documentary that guilts you into temporary veganism.
6. Go bowling with it. It’s much lighter than a traditional bowling ball.
7. Draw a face on it.
8. Display it like a sculpture in the middle of a room.
9. Cut it open, smear the contents all over yourself and run around the neighborhood shouting “HULK SMASH”.
10. Make avocado pasta! (details below!)
Through browsing around Pinterest, I have seen many recipes for avocado pasta. It really is a genius idea in that it gives the texture of a cream sauce while providing a great flavor base. I’ve seen versions with all manner of crazy ingredients, but after a bit of experimenting I have decided that it’s best to keep it simple. Here is my version of avocado pasta.
1 ripe avocado
1 clove of garlic
2 Tbs of olive oil
1Tbs of heavy cream
1/4 tsp of oregano
2-3 Tbs of goat cheese (I personally like Cendrillion)
Salt and Pepper to taste
First, bring throughly salted water to a boil and cook pasta according to package directions (or until it sticks if you throw it against the wall – Italian pro tip).
Meanwhile, heat the olive oil in a large skillet. Finely mince the garlic clove and add it to the skillet over low heat. Once the garlic is fragrant, add the insides of the avocado and mash it until it’s smooth. Slowly add heavy cream, oregano, salt and pepper. Add goat cheese last and stir until it is melted.
Once the pasta is cooked, drain it before adding it to the skillet. Combine thoroughly. Serve immediately.
Bon Appétit, mes amis!