Jalapeno Pasta with Creamy Avocado Sauce

Some nights I cook dinner because we have to eat.  Other nights I cook dinner because I'm over the top excited to try a new recipe!  Tonight was the latter.

I got this really new and exciting pasta from the River Market this weekend in Kansas City.  Green Jalapeno.  Seriously. 

In fact, everything we bought at the market had jalapeno in the title (except our all natural cookies).  I must get my love for spicy food from my family. 
I've had mixed feelings about the pasta since we bought it.  I was super excited to try it, but also nervous that my sauce wouldn't go with it and it would be a waste.  I couldn't waste green jalapeno pasta.

• I forgot to lay out chicken
• I spent the weekend with my vegetarian cousin, Hannah
• It's Monday, as in Meatless Monday

So, I made a vegetarian creamy avocado pasta sauce.

Ingredients:

Jalapeno Pasta

Juice of 1/2 Lemon

2 Tbsp Olive Oil

3 Cloves Garlic

1 Medium Avocado

1/4 Cup Fresh Basil 

1/2 Tsp Salt

Salt & Pepper, Optional

Parmesan Cheese, Optional 

 How To Do:

1. Boil salted water.  Cook pasta for 8-10 minutes.

2.  Meanwhile, using either a food processor or blender, blend lemon juice, olive oil, and garlic.  Add pitted avocado, basil, and salt.  Process/blend until smooth and creamy.

3.  Drain the pasta and place in a bowl.

4.  Pour the sauce on the pasta and toss for pure deliciousness.

5.  Add salt and pepper and cheese if you please.

The creamy avacado sauce was found at this blog.

The pasta can be found at Pappardelles website.

Boiling the pasta.  I prefer mine Al Dente.

Toss it up.  It is so creamy and it coats about 6 oz of pasta.  It was plenty of food for Breeze and myself.

Add a salad to the pasta dish for a fullfilling meal.

Stuffed.

I got so excited when I found this recipe, I almost peed my pants.  Combining jalapeno pasta with creamy avocado sauce completely lived up to all the hype I gave it. 

Enjoy!