Fridays are generally the one day of the week that I do not want to cook. There is a little Italian joint in town, named Italian Villa, that I always end up at having a spaghetti and meatballs; on rare occasions a Philly cheese steak. It is safe to say that I love pasta. To curve that craving, do it healthy, and have something that screams “Spring” for this Friday I had fun being uber creative with this Avocado Alfredo. Avocado is the super fruit! The super fruit is fun to use in many dishes. Do not let people fool you into thinking that it can not be warmed. It does not get bitter if you heat it slow. In this dish it is not heated. The pasta warms the avocado and many other flavors of this dish. The family gave me a few strange looks when I set this on the table but ended up enjoying it. Plus, it is perfect for Easter weekend with its colors!
1/2 bundle of Italian parsley
1 cup heavy whipping cream
2 tablespoons lemon juice
3 cloves of garlic; crushed
1 cup Parmesan cheese; shredded
Salt and pepper to taste
4 slices of bacon; cooked and crumbled
1 package of spaghetti pasta
Fill large pot of water and set on stove to boil.
Meanwhile, in the food processor add in garlic and parsley and pulse for 30 seconds. Add in avocado and lemon juice; pulse for 1 minute till avocado is smooth. Add in heavy whipping cream and pulse for 30 seconds till well blended. Add Parmesan and pulse till well blended.
Fry bacon and set aside. Save bacon grease.
Cook pasta for 8 to 10 minutes until done. Strain and add it to a large bowl. Pour avocado sauce into the large bowl. Wash out processor, add your bacon, and pulse till you have homemade bacon bits. Add bacon bits to the bowl and add about two tablespoons of the bacon grease. Toss pasta till well covered and serve.
Check out another great recipe for a Friday.
Juanita’s Cocina – Buffalo Chicken Mac n’ Cheese