So sorry about yesterday, I had post prepared, but in the end I wasn’t impressed with it-so it had to go. I did re-strategize and planned on doing a leather jacket post today; however last night was packed with errands and things I had to check off my To-Do list. One of those To-Dos was modifying this recipe to make one of the most delicious pesto pastas I have ever had. Not only was it healthy, it was also a super easy.
- 1 box spaghetti
- 1 pint of cherry tomatoes (cut in half long ways)
- 2 medium/large avocados (about 12 ounces after removing the skin and seeds)
- 2 garlic cloves (minced)
- 6 sprigs thyme
- 1 1/2 tablespoons fresh lemon juice (two lemons)
- 1/2 cup fresh basil + extra for garnish
- 1/4 cup finely grated Parmesan + extra for serving
- 1 5.5 fluid ounces can of tomato juice
- Extra virgin olive oil
- Kosher or flake-style salt + pepper
Add olive oil to a sauce pan over medium heat, then add minced garlic and sauté. After the garlic has browned slightly add tomatoes and thyme, cook with lid on for 1-2 minutes. After the tomatoes appear slightly wilted removed from the heat and set aside.
Roughly chop 1/2 cup of basil and put in the food processor. Scoop the avocado out of its skin and put in the food processor. Add the lemon juice , about 1/2 of a minced garlic from the tomatoes, 1/4 of the can of tomato juice, salt and pepper to taste. Process the mixture until smooth. Continue to slowly add more tomato juice until you get a nice, pesto-like consistency. Once you are satisfied, add grated Parmesan,and blend. Taste once more, add more salt and pepper if needed.
Cook the pasta according to the directions on the box. I recommend doing so while making the pesto, to cut down on time.
Mix the pasta and pesto together in a large bowl until all of the pasta is covered. Top with sauteed tomatoes, extra Parmesan, and more basil for a garnish.
Sorry for the lack of pictures. I was running around like a mad woman.