We are so lucky to have fresh local avocados all year round in our Santa Barbara County!
Spinach is also in season and we wanted to find you a great recipe that would combine those two delish and very nutritious produce in one appetizing dish. And this is what we found! (see the full recipe with corn added to the ingredients on: https://mondaysundaykitchen.com/creamy-avocado-spinach-pasta/ )
1/4 cup olive oil
1/2 a ripe avocado
1 clove garlic roughly chopped
1/2 cup parmesan reggiano finely grated — plus more to serve
2 cups fresh baby spinach lightly packed
2 tbsp pine nuts plus more to garnish
juice of a 1/4 lemon
1/2 tsp kosher salt plus more to serve
1/4 tsp dash of freshly ground pepper plus more to serve
375 grams cooked penne pasta 1 box
Fill a large stovetop pot halfway with water. Add a good pinch of salt and bring to a boil.
Add in penne (or pasta of your choice) and let boil for 10-12 minutes (depending on your preferred tenderness).
Meanwhile, in a blender (a Vitamix or other power blender is perfect here) add oil, avocado, garlic, parmesan, spinach, pine nuts, lemon, and salt and pepper.
Blend all on the lowest setting (setting 1 for Vitamix), until everything is well incorporated. Slowly increase to the highest blender setting (Vitamix 10) and blend until the sauce is creamy and smooth (about 45 seconds). Set aside. *If you find the sauce a touch thick or the blender blades become stuck, add in a tablespoon or two of pasta water. That should do the trick!
Returning to the pasta—when the pasta is fully cooked, draining them in a large colander. Toss back into the pot.
Using a spatula, add the creamy avocado sauce to the pasta and stir until well coated. Be sure to taste at this point, adding salt and pepper as needed.
Serve with grated parmesan and a sprinkle of pine nuts.