avocado pesto pasta

I’ve been dairy free for about 6 months now.

It wasn’t exactly by choice.

When Mini me was born in October, there would be days when she would cry for hours nonstop from gas pains, throw up and have this ugly rash on her squishy little face. We finally discovered that she has a dairy intolerance. Since I wasn’t about to quit nursing, just one month in… away went my froyo, macaroni and cheese, morning lattes and occasional cheesecake.

It sucked.

My pregnancy nausea was FINALLY gone, and I thought a trip to Coldstone was finally in sight. Ah, but my dear cheesecake ice cream with graham crackers and strawberries, I will have to wait a few months longer till we can be reunited once again.

baby eating avocadoGiving up my guilty pleasures meant a good night’s rest and a happy baby, so I didn’t think twice about it. I like to look at it as my initiation into motherhood. Isn’t that what a big part of being a mother is all about? Mothers make sacrifices for their children all the time without a second thought.

I don’t miss dairy, not really anyways, until someone tempts me with a slice of pizza… then a part of me wants to cry.

One of our easy go to meals at home is pasta. After a few months of doing either a marinara sauce or roasted veggies, we needed something different.

Enter the mighty avocado. We’ve been going through a lot of avocado lately, because Mini-me happens to be quite fond of it.

Since she’s still so tiny, she doesn’t eat much of the avocado, and so there’s plenty left for us adults. Just enough, for two servings of avocado pesto pasta.

This pasta dish is so simple to make if you have a food processor. Just cook the pasta according to package instructions, blend up the sauce ingredients, mix in the pasta and dinner (or lunch) is ready!

Avocado Pesto Pasta (serves 2), Time: 15 minutes
Ingredients
2 servings of pasta of your choice, I used linguine
1 ripe avocado, pitted
1 clove garlic
1/4 cup basil leaves
juice from one lemon
1/2 tsp sea salt, or to taste
2 tbsp extra virgin olive oil, plus more to mix into pasta

Let’s Cook!
Cook the pasta according to package instructions. When done cooking, toss with some extra virgin olive oil in a large mixing bowl to prevent pasta from sticking to itself.

Blend the avocado, garlic, basil, lemon juice, salt and extra virgin olive oil together with a food processor till smooth.

Add the avocado sauce to the large bowl with the pasta and toss to coat the pasta with the sauce. Serve immediately and enjoy!

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