I love avocadoes.
And I’m sure you love avocadoes too. I mean, seriously, who doesn’t like avocados?
They’re rich. They’re smooth. They’ve got nutrients like fiber, potassium, Vitamin E, B-vitamins, and folic acid. They’re chock full of healthy, monunsaturated fatty acids and give you smooth skin and glossy hair. They’re YELLOWY-GREEN, and if you cut them in half, they kind of look like hard-boiled eggs.
So when my mom brought back a bag full of avocadoes leftover from a catering event, I was ecstatic. It was avocado galore! Avocados everywhere! A flash flood of avocado!
Usually, we get avocados so I can put them in my sister’s sandwiches. But with the recent plethora of avocado, a few measly slices of avocado in Calynn’s lunch just wasn’t gonna cut it.
So we got a little creative.
At first, we made the standard avocado dip – guacamole.
My mom makes THE best guacamole, by the way. If you’ve tried it, you’ll know – it’s SO GOOOOD(Sorry, that recipe is staying TOP SECRET).
Then we ate a dinner of homemade California rolls, JUST so we could get rid of more avocados.
After that, we just had to get creative. I was even considering making avocado ice cream, but then I came across a recipe for an avocado pasta on Oh She Glows.
And I just had to try it.
So I started with these ingredients:
First off, I started by cooking some brown rice noodles, dropping them in some boiling water for a couple of minutes.
While the noodles were cooking, I got the base of the sauce ready by first chopping up a clove of garlic.
The sauce was going to be blended, but I thought I’d help my bullet mixer a little by cutting up the ingredients into smaller pieces first.
Then I got my lemon,
Put it in this handy-dandy squeezing thing,
And added about half of the juice from this lemon half to the garlic.
After that went in a tablespoon of olive oil.
After these first 3 ingredients were in, I blended away.
By this time, my noodles were done cooking (they take a little under 10 minutes to get to al dente), so I drained them,
Rinsed them under cold water,
And let them stand by.
Once my garlic-oil-lemon mix was done pureeing, it looked like this:
Not the most attractive thing in the world… But that was about to change.
I added a little less than 1/2 an avocado to the cup.
Along with a few chopped basil leaves.
And a dash of salt.
I know, it looks a little strange; but what appears to be a weirdly green paste was actually a delicious, creamy sauce. Herbaceous from the basil, rich because of the avocado and olive oil, with a bright punch from the garlic and lemon, this sauce was like a cross between pesto and guacamole.
I wanted to spoon some directly into my mouth.
But I resisted, and dolloped it onto my noodles.
And mixed it well, making sure every strand was coated with the delicious green stuff.
I added a little lemon zest and cracked pepper on top…
THEN DEVOURED IT.
When you were a kid, did you ever try eating a noodle dish one strand at a time? Well, that’s what I tried to do with this, because I was trying to savor each bite and make it last.
Unfortunately, it didn’t work; this was so good, and I ended up slurping my way through the entire bowl at an unnaturally fast rate.
Now notice how there was leftover sauce in my bowl. Now, normally I would’ve regretted not making more noodles to eat with the sauce, but in this case, the lack of a sauce-carrying carbohydrate vehicle was NOT a problem.
I just licked wiped the bowl clean with my finger.
Yup, it was that good.
And really easy to make too; I mean, all it is throwing some stuff into a mixer and cooking a handful of noodles. Easy peezy, lemon squeezy (literally).
And we’ve still got 5 avocados left… I see a lot of avocado alfredo in the near future…
Or maybe I’ll try my hand at that avocado ice cream…? We shall see…