Guest Blogger: Creamy Avocado Pasta

Yesterday I told you that I was going to start showcasing some guest bloggers on the Friday's I am over at Our Krazy Kitchen....and I did not lie!!  But first... don't forget to swing by Fire Day Friday and see what I've got cooking up over there.  All I'm gonna tell you is it involves beef and mustard.....yea, I know, you are curious now, aren't you???

Today I would like to introduce you to Katie, The College Culinarian.  I love Katie's site because I was once a college student myself.  And let me tell you, I was never this creative in the kitchen when I was a college student!  I love that she gets creative with minimal ingredients and on a very tight budget.  If you have not had a chance to see Katie's site, please, make it a point to go there today.  Katie shows you how to make gourmet type meals on a college students budget.  Not only is she handy in the kitchen, but she recently just announced that she would actually becoming the PhD Culinarian!!  (Big congratulations to you, Katie!!)  Now, FINALLY, without further ado...here's Katie:

College food is rife with bottled pasta sauces.  It's a quick meal after slaving for hours on term papers, chemistry labs, and um, more term papers.  Just boil some pasta and toss in the sauce---and presto! (or, perhaps more appropriately, Prego!) you've got dinner.

Yet, at least in my experience, the red sauce route often gets spurned by fatigued tastebuds.  Nothing against the Italians - I loves me some marinara - but Holy Cannoli, a creamy pasta sauce made out of avocados?  Yes, please.  I topped it with sprouts because you might as well go WH--Whole Hippie--when you're dealing with the superbly healthy avocado.

Oh, and in case you feel like pulling an early April Fool's joke, this sauce totally looks like pesto.  Use at will.

Creamy Avocado Pasta
Recipe from the kitchen of The College Culinarian
- Serves 1 -
Printable Recipe 
Ingredients:
1/2 avocado
1/2 lemon, juice and zest
1/2 garlic clove, minced
Handful of chopped fresh parsley
1 t. extra virgin olive oil
Salt and Pepper
Fettuccine or Spaghetti
Sprouts (optional)

Directions:
Cook pasta in boiling, salted water until al dente.

Meanwhile, scoop out the avocado meat and roughly chop.  Add the avocado, garlic, parsley, olive oil, lemon juice, and some zest to a food processor.  Pulse until creamy.  Season with a dash or salt and pepper.  Toss with hot pasta and top with sprouts.

One Year Ago:  Bacon and Tomato Pasta (OMG This is the BOMB!!!)