So I was making some pasta last night and wanted to kick it up a bit (ok, make it edible, at least).
Unfiltered olive oil was a no-brainer (a good thing during a weeknight). I was looking for something to add when an avocado caught my eye. Hmmm. But how do I mash up the avocado without ending up with a brown sauce (brown in a really bad way). So I added one “serving” of vitamin c powder (Trader Joe’s), 1/4 tsp., to the mashed avocado and a few tablespoons of unfiltered extra virgin olive oil. I added a little salt and mixed it up with a mini whisk that seemed made for this type of mini application (Sur La Table).
The mixture made a nice “pesto” colored sauce that clinged to the pasta just like a good pesto. Totally improvised.
My question is what prevented from avocado from turning brown... the vitamin c... the olive oil... the whisking of the mixture with the mini whisk... or some combination of the 3.
Next time, I’ll go with a good whole grain pasta so I’ll end up with something disgustingly healthy... and still yummy.
