Outside is green, so my kitchen should be green too! And with this super green pasta dish, I really felt like I was getting in the Spring spirit.

I’m still eating the leftovers, making even more of the delicious sauce to cover the extra pasta. Yum, yum, yum.

BASIL AND AVOCADO PASTA

From THE KITCHEN SHELF

Ingredients are so few, it’s ridiculous. I could see myself making this with my leftover avocados instead of guac (I know, blasphemy!).

First up, make the sauce. Avocado, basil, olive oil, garlic, salt, and pepper. So easy, it seemed like I was doing it wrong (until I tasted it 😊).

This is the moment I realized I could use a better blender.

Meanwhile, cook the pasta. Once it’s almost done, drain and put the sauce in with the pasta.

Top with basil and serve.

Overall note: this is basically cheaters pesto. It tastes like pesto, it looks like pesto, but it’s pine-nut free. Nut allergy sufferers rejoice! There is a pesto alternative!

N: Pretty great. We need a new blender.

Final thoughts: Can’t wait to eat the leftovers for lunch tomorrow.