Triple Green Avocado PastaIngredients:
5 oz kamut ditalini pasta
1 cup chopped frozen spinach
1/2 cup edamame
2 cloves garlic, finely chopped
1 ripe avocado
Juice from 1/2 lemon
1 tbsp EVOO
1/4 cup nutritional yeast
2 tbsp Cantanzaro Herbs (dried garlic, lemon peel, marjoram, basil, thyme, rosemary, and oregano)
1/2 tsp salt
1 tsp freshly grated pepper
1. Boil pasta as directed. During the last 2 minutes of cooking, add spinach, edamame, and chopped garlic to pasta and water. Drain well, saving 1/4 cup of pasta water. Place in the refrigerator to bring to room temperature.
2. Mash avocado until pureed. Add lemon juice, EVOO, nutritional yeast, herbs, salt, pepper, and reserved pasta water.
3. Once the pasta has cooled, combine the pasta and avocado "sauce".
4. Serve immediately.
The addition of the avocado makes this incredibly creamy, without the heaviness of a mayonnaise or cream sauce. This is a great pasta to add to your summer meal rotation. Served cool, it is a refreshing dish that would be great as a light dinner or as a side at a BBQ. Enjoy!