When summer hits here, and I mean really hits, it means we’re in for 2.5 months of humidity that penetrates so deeply that even ones bones feel saturated with sweat.
I rarely relish the thought of spending any time at all in a kitchen with a heated oven, which means I become even more committed to meals that require a pot, a stovetop, and little else (although, in this case, a food processor helps).
I’ve made this recipe twice in the past month and I expect to make it a lot more. Topped with roasted or grilled veggies, it’s a complete meal. The avocado imparts a smooth, buttery texture while the walnuts add just enough crunch.
Plus, skip the Parmesan, and you have a sauce fit for a vegan.
Avocado Pesto Makes 4 healthy servings
1 pound of pasta
2 ripe avocados
1 packed cup fresh basil leaves
1 tablespoon lemon juice
2 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup walnuts
1 teaspoon salt
1/2 teaspoon black pepper
olive oil, as needed
1) Boil a large pot of water and cook the pasta according to package directions. Before draining, reserve about 1 cup of the pasta water and set aside both the water and the cooked pasta.
2) Place the avocado flesh, basil, lemon juice, garlic, grated Parmesan, walnuts, salt and pepper in a food processor and blend until the walnuts are finely chopped. If the mixture is too thick to blend, slowly pour in some olive oil.
3) Spoon the pesto over the pasta and toss together. Add in the pasta water a little at a time if the pesto still needs to be thinned out. Serve immediately.
Sometimes you need to be able to throw everything into a pot and call it a meal.
I had one of those days yesterday. April was taunting me with one of its proverbial showers when I’d already grown re-accustomed to the warm North Carolina spring and my sewing machine wasn’t cooperating and I was grumpy and the pimple on my chin was growing large enough to declare autonomy. Basically, in no mood for cooking. Or human interaction, for that matter.
The last time I had this dish it was made for me by a dear friend, and I find that when I need a lift, summoning up a fond food memory often does the trick. (With the proper meal accompaniment, of course.)
Now that I’ve made it myself, I am officially a convert. The pasta starch imparts a creamy texture to the sauce and the steps could not be easier. It’s a meal worth sharing, and I am grateful that I was able to share it with my friend — and now with you.
1) Combine first eight ingredients in a pot wide enough to allow the pasta to lie flat against the bottom. Add 2 sprigs of basil and 2 tablespoons of olive oil.
2) Put the pot over high heat and bring to a boil. Stir regularly for about 10 minutes.
3) Serve the pasta with the remaining 2 sprigs of basil, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with Parmesan cheese.
Happy Father’s Day! Sadly, mine is across the ocean from me, so I cannot cook for him today, but at least I can promise to make this recipe, or any other, for him when I return. (Dad, this blog post serves as a coupon, of sorts. Redeemable for whenever I’ve recovered from jet lag and financial destitution caused by the unforgiving euro.) I love you, daddy! Thanks for passing on to me your height, sardonicism, and love of cats. I’ve forgiven you for not endowing me with your math skills, don’t worry.
Holiday aside, I was recently accused of not posting enough chicken recipes. I’ve already shared a few of my thoughts on chicken back when I roasted a chicken for the first time, but I do not especially enjoy cooking meat in general, and avoiding meat purchases at the grocery store saves me a decent amount of money. When I do buy meat, I’m pretty particular about where it comes from. A local producer is preferable, but, at the very least, I always buy organic meat, for a variety of environmental and ethical reasons. Still, I’m not as particular as these people:
Nope. I haven’t reached that point… yet.
Since I’m always open to recipe requests, I searched for a simple, summery recipe where I could satisfy my friend Kasey’s desire for more chicken and my desire to become more comfortable in front of the grill. Hopefully I satisfied the former, although my cousin grilled while I prepared the other ingredients, so my grilling experience has not developed further. If one person’s on the grill and the other at the stove, you can knock out this dish in under 30 minutes.
Pasta has been on my mind a lot recently because tomorrow I head to Italy for two weeks. I’ve never been before, and I’ll be staying with my family on an agriturismo in Tuscany. My dreams are saturated with images of fresh, plump mozzarella, vibrant tomatoes and warm bread, all drizzled with silken olive oil, frolicking through lush Italian fields and into my belly. At the very least, I’ll write a mental draft of the version of Eat, Pray, Love that I’d actually want to read, entitled Eat, Eat, Eat. (Interspersed with some sleeping, sunning, and a short walk or two, but that title is significantly less marketable.)
Grilled Chicken & Pesto Pasta: Serves 4
4 small, boneless, skinless chicken breasts
salt & pepper, to taste
10 ounces of pasta (noodles are fine, but bowties would be wonderful, too!)
3 tablespoons reserved pasta water, divided
1/4 cup sundried tomatoes
1/2 tablespoon butter
2 garlic cloves, minced
3/4 cup milk, divided
1 tablespoon all-purpose flour
3 tablespoons pesto (I’m going to try this recipe with homemade walnut pesto soon)
6 tablespoons cream
1 cup Parmesan cheese, divided
1/4 cup fresh basil, chopped
1) Prepare grill to medium-high heat. Marinate chicken with olive oil, salt and pepper. (I let my chicken marinate for a few hours ahead of time, but right before should be fine, too.) Grill chicken for about 10 minutes, 5 per side, until insides are no longer pink. Set chicken aside to cool, then slice into generous chunks.
2) Cook pasta according to package directions and drain, reserving 3 tablespoons or so of pasta water. Set pasta aside to cool. Add 1 tablespoon of pasta water to a bowl with the sundried tomatoes to restore some of their moisture.
3) Whisk together 1/4 cup of milk and flour in a bowl and set aside. Heat butter in a medium saucepan over medium-low heat. Add garlic to pan and cook for 1 minute, then add then milk and flour mixture, stirring constantly. Mixture should thicken almost immediately. Stir in pesto and remaining 1/2 cup milk and all the cream. Cook until sauce thickens (about 5 minutes). Add remaining 2 tablespoons of pasta water to the sauce and 1/2 cup Parmesan cheese.
4) Pour sauce on top of pasta, along with the chicken. Drain any remaining pasta water from the sundried tomatoes, then add to the pasta. Toss the pasta to coat thoroughly, then garnish with basil and remaining 1/2 cup Parmesan cheese.