Positively Irresistible

Posted by on Apr 6, 2016 in Pasta | 1 comment

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Blame it on all the hiking; craving pasta and this happens.


A perfectly ripened Pinkerton avocado, a cup of spinach, end of the week basil, cherry tomatoes, and Meyer lemon connect; spinning and whirling for a green magic moment—then at divine peace-- slithering over whole wheat spaghetti strands.


Load a food processor with the sauce elements and boil the pasta according to the package instructions (usually 10 minutes).  When the pasta is done, drain reserving ¾ cup of the cooking water.


Process the sauce until smooth, adding ½ cup (or more) of the warm pasta water until it is loose enough to combine with the pasta.

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Unlike Cooking Light’s, Spaghetti with Spinach-Avocado Sauce, I added halved cherry tomatoes and toasted pine nuts as a garnish; omitting the rather silly addition of twelve cannellini beans.  You know MP got out a nutty wedge of Parmesan cheese too, right?

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You’ve been warned;

I swooned just like when you think you sing like Adele.

One Comment

  1. 4-6-2016

    Looks so fresh and delicious. Green – my favorite color!

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