After a weekend that involved copious amounts of eating, I decided to give my stomach a little bit of a rest. This dish literally took me about 20 minutes to make and it was light and crazy delicious.
½ pack of whole wheat fettuccine
1 ripe avocado (peeled, pitted, and diced)
1 cup (packed) fresh basil leaves
1 cup Shiitake mushrooms (washed and sliced)
1/3 cup pine nuts
4 cloves garlic confit
Juice of ½ lemon
2 tablespoons extra-virgin olive oil plus a little extra
Kosher salt and fresh ground black pepper to taste
Water as needed
The How To
Put pasta to boil till al dente (12-15 minutes) with a couple pinches of salt. Drain and set aside.
Combine avocado, basil, pine nuts, and garlic confit in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
Add a drizzle of olive oil to a pan over medium heat. Add mushrooms and season with salt and pepper. Cook until golden brown color achieved and set aside.
Toss pasta in pesto until fully incorporated. Plate, top with mushrooms, and a drizzle of olive oil.
Season with salt and pepper to taste.