I also bought measurement cups which have both cups and ml on them so I don't have to convert most of the American recipes anymore :) I actually did bought them a few weeks back but I haven't made any American sourced recipes until today. I have to say that it takes a load of my shoulders not having to convert everything into grams. In this recipe I only had to convert the pasta since that was in ounces. Anyway, now I declared my happiness over my new found cups, on to the recipe! The recipe uses a lot of fresh herbs, which was fine by my because I had everything on my balcony except for thyme. So this makes it a very low budget recipe for me.
Pasta with creamy avocado-herb sauce. Serves 3 (book says 4, but I disagree ;) )
- 300 gram of pasta (bite size preferred)
- 2 avocados
- 3 cloves garlic
- 0.5 cups cashew nuts
- 0.5 cups fresh basil
- 0.25 cups fresh parsley
- 1 tbsp fresh chives
- 1 tsp fresh thyme (I upped this a bit)
- 1 cup/240ml vegetable broth
- 2 tbsp olive oil
- 2 tbsp lemon juice
- bit of salt and black pepper
Boil the pasta. This should take about 10 minutes which you can use to make the sauce. Put the garlic, cashews and salt in the food processor and pulse until fine. Then add all the fresh herbs and a little bit of pepper and pulse once more. Slice the avocados in half, remove the peel and pit and chop them. Add them in the food processor together with the lemon juice, vegetable broth and olive oil. Mix until you have a smooth sauce. Drain the pasta and return to the pan. Add the sauce, mix together and serve immediately.
Note: While I always try to make recipes that I can cook in bulk and store away, this recipe is an exception. You want to eat this right away, or else the avocado will turn brown.
Please take a look at the other weekend cooking posts! It is a lot of fun to read what everybody has been up to in the kitchen.