Creamy Avocado and Spinach Pasta

Comment on dit ça en bon "québécois" : BON DANS YEULE!! haha
j'ai fait cette recette parce que ben j'avais des avocats qui désiraient rendre l'âme sur mon comptoir.  Je l'ai fait avec des pâtes de légumes.  Tellement bon!

Ingredients

• 10 oz spaghetti dry, or fettuccine, I used semolina pasta
• 1 clove garlic
• 1 avocado
• 1 cup spinach fresh
• 1/2 cup pecans
• 1/4 cup basil
• 1/4 cup Parmesan cheese grated
• 1 tbsp lemon juice freshly squeezed
• 3/4 to 1 cup pasta water
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste

nstructions

1. Cook pasta: Cook the pasta according to the package instructions.
2. Make the avocado sauce: Add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with 3/4 cup of pasta water and add more as needed to get the consistency you want.
3. Assemble: 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.

Recipe Notes

How do I store leftovers: Store leftovers in an airtight container in the fridge for 1 day, but keep in mind that because of the avocado pesto, it will change color and might turn brownish.

Can I use any other types of nuts: Yes you can, but you will need some sort of nuts in this sauce. You can use pine nuts, walnuts, pistachios or almonds.

Can I add chicken to this: Yes, for sure. Adding some cooked chicken would be a great protein to add to this dish.

recette et photo ici

salade poulet avocat

j'en veux!!

Vieux couple nous sommes, l'homme et moi et nous changeons certains articles de cuisine, dont ma mijoteuse, trop âgée, je n'osais plus la laisser sans surveillance.  J'ai fait un poulet et je suis tombée sur cette recette!  Facile on aime ça!

INGREDIENTS:

• 2 cups cooked chicken, shredded into large pieces
• 2 medium avocados, diced
• 1 T + 1 T fresh squeezed lime juice
• salt, to taste (I didn’t use too much salt because you can always add more at the table.)
• 1/4 cup thinly sliced green onion
• 1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
• 2 T mayo of your choice

DIRECTIONS:

1. Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks.   Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste.  Thinly slice the green onion and finely chop the cilantro.  Mix mayo and 1 T lime juice to make the dressing
2. Put the chicken into a bowl large enough to hold all the salad ingredients.  Add the sliced green onions and dressing and toss until all the chicken is coated with dressing.  Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken.  Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
3. Serve right away or chill for a while before serving.  This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad.  (I would imagine this would be fine in the fridge overnight but I didn’t have any left over when I made it!)

Recette et photo ici