The only long part about this dinner was waiting for the lousy avocados to ripen. Sheesh…I get sooo impatient waiting! My fault for buying the bright green hard as a rock ones from Trader Joe’s that take days to get anywhere. Oh well, my “patience” was rewarded eventually and we had a lovely dinner on Friday night. Followed by my favorite hot weather dessert – frozen banana “ice cream” made in yet another version.
Avocado Sauced Pasta with Oven Roasted Tomatoes
- 1 lb Campari® tomatoes, quartered
- ¼ cup extra virgin olive oil, divided
- 2 ripe Hass avocados, cut in half with flesh removed from shells
- 1 tsp garlic, minced
- 1 large lemon, juiced
- ¼ cup raw walnuts
- ¼ tsp each fine sea salt and ground black pepper
- Pecorino Romano or Parmigiano Reggiano, freshly grated
- 13.25 ounce package multi-grain or whole wheat spaghetti
Preheat oven 300° and line a rimmed baking sheet with parchment paper. Place the tomatoes on paper and gently roll in 2 Tablespoons of the oil. Roast for 1 hour.
Bring a large pot of lightly salted water to a boil, add spaghetti and cook for time on package.
Meanwhile add the remaining oil, avocados, garlic, lemon juice, walnuts, salt and pepper to a high-speed blender (such as a Vitamix), process on high until smooth. Grate a nice smattering of cheese and stir in the sauce.
Drain the pasta and toss with the sauce, adding more cheese as desired. Fold in the roasted tomatoes and serve.
This pasta does not reheat well, plan for no leftovers or eat cold, heating will wreck the sauce.
Frozen Banana & PB “Ice Cream”
- 3 ripe bananas
- Half a batch of PB Dip
Peel the bananas and slice then into coins. Freeze them in a single layer on a parchment paper lined baking sheet till firm, at least an hour, preferably a couple.
Add the frozen bananas to a food processor bowl. Process on high. The bananas will chop up and whirl around, scrape down, turn back up to high. It will suddenly turn into a smooth frozen mix. Stop and add the PB dip, turn on high to quickly blend in.
Serve immediately or freeze for later serving (I actually liked it being frozen for a couple of hours better than serving right away in this version).
Serves 3 to 4.