Tuesday, February 15, 2011

Sun-dried Tomato and Avocado Pasta

I was skeptically optimistic about this dish for two reasons. First, I was really uncertain about mixing the strong flavors of basil and green bell peppers. Verdict: DELICIOUS! Second, because the Aztecs thought avocados looked like testicles, they called them ahuacatl (testicle) and forbade virgins from leaving their homes during the avocado harvest. For some reason, this led to the belief that avocados are aphrodisiacs. Verdict: Wouldn’t you like to know?

(Adapted* from Intercourses)

*Just a reminder: When we say “adapted” we mean it. We have a tendency to mess with the quantities of ingredients and change/omit some stuff completely. We, of course, think our version is better, but please consult the original recipes if/when you doubt our wisdom.

1 tbsp. EVOO
¼ cup diced sun-dried tomatoes
2 tbsp. sherry vinegar
1 ½ tbsp. lime juice
1 green bell pepper, diced
¼ cup chopped walnuts
½ cup chopped fresh basil
1 avocado, diced
1 package quinoa spaghetti

1. Combine everything but the pasta in a large bowl.

2. Cook the pasta until al dente.

3. Add the pasta to the rest of the ingredients and toss well.

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