The kind of spices we Indians use on an everyday basis, Avocado can be a very foreign element to develop a taste for, let alone liking it and making it a regular item on your grocery checklist. For the novice they are this weird looking stuff with a weird texture and weird bland taste. But its health benefits are innumerable and gigantic! What I love about it is you can use it in just about everything be it savory or sweet. Sandwiches, salads, smoothies – the possibilities are endless!
One of my go to Avocado recipes is the quintessential Avocado Parsley Pesto. Pair it with some pasta, penne/fusilli/spaghetti – take your pick, a dash of lemon, some cloves of garlic, a drizzle of olive oil, a generous sprinkling of Parmesan and you’re good to go. Its rich creamy taste compliments gloriously with the zing of the lemon and garlic, bringing out the robust flavors of the parsley accompanied by the Parmesan.
What I like to do is add in a couple of more things, not just to make it healthier but to give it a variation of textures and flavors and not to mention colors! Being an Architect makes you a very visual person, and somehow without even trying, I tend apply it to my food too. I love colors on my plate. My version includes some stir fried chicken, bell peppers, tomatoes and croutons. On days when I am feeling somewhat generous butter slathered Garlic Bread comes in to replace the humble croutons. We all have those days every once in a while, don’t we?
Check out the complete recipe below. And do let me know what you think. Whether it worked for you, didn’t work for you, loved it, hated it, your versions of bettering it, you’re welcome to share your feedback with us. We love hearing from you!
Creamy Avocado & Parsley Pesto, Penne Pasta with Stir Fried Tomatoes, Bell Peppers and Chicken.
Ingredients : (Serves four, Time taken – 20 minutes)
Parsley – One big bunch
Avocado – 2 no.s
Cheese or Cream – 1/3 cup
Garlic – 5-6 cloves
Black Peppercorns – 10 – 12 (lesser if you’re not big on them)
EVOO (Extra Virgin Olive Oil) – 2 tbsps
Lemon juice – 1 tbsp
Salt – to taste
Tomatoes – 2 medium, diced and stir fried with salt and pepper.
Bell Peppers – 2 medium, diced and stir fried with salt and pepper.
Chicken – 200g boneless, boiled, diced and stir fried and pepper.
For the pesto, take the parsley, Avocado, Cheese/Cream, Garlic, Black Peppercorns, Lemon juice and salt and blend them all together and keep aside. Boil pasta in water with some salt and EVOO until its cooked to al dente. Strain it, keeping aside some of the water and run it under cold water so they don’t stick to each other. While the pasta is boiling stir fry the diced tomatoes and bell peppers, boil and dice and stir fry the chicken and keep them aside. Once the pasta is cooked and strained, scoop out some into a bowl add in the pesto, mix in some oregano, some salt, some chilli flakes, lay the stir fried elements on top, drizzle olive oil and Viola! Don’t forget to bring in the butter slathered warm garlic bread if you want it to make sense a little bit more.