Avocado Pasta Sauce
There’s bound to a few leftovers in your fridge from time to time and rather than wasting them, I find the best way to use things up is either soup, or pasta. We had some post-Thanksgiving ham in the fridge, so I whipped up some Avocados from Mexico Sauce and added in some tasty bits from the pantry (olives and capers) and some tomatoes that were on the verge of demise and we had lunch. There’s still some of our basil on the balcony, but you could used cilantro if you would prefer. Sauce is also good as a dip or atop fish or chicken.
340 grams (1/2 package) Barilla Macaroni uncooked
Flesh from 2 ripe Avocados from Mexico
3 cloves garlic
1/4 cup fresh basil leaves, plus more for serving
1/2 lemon squeezed
5 tablespoon extra-virgin olive oil, plus more if needed
1 teaspoon salt
Freshly ground black pepper
1 cup cherry tomatoes sliced in quarters
1/2 cup black olives sliced and pitted
1/8 cup capers
1 cup of Leftover Turkey or Ham cubed
Basil for decor
Grated parm as needed
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
- While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil lemon juice, oil, avocado and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
- Drain the pasta and place it back in the pot. Add the avocado sauce, tomatoes, olives and capers (turkey or ham if using) and stir until combined and heated.
- Top with fresh basil leaves, parm cheese, salt and pepper.