Someday, if you’re lucky and I feel like sacrificing our dignity, I will show you a picture of our lovely oven. Chris originally thought we should name this blog “The Timeless Kitchen” because the oven has no clock. That’s right, read ‘em and weep, literally. At some point the LYK oven’s clock shorted and started beeping uncontrollably, as our smoke alarm also tends to do. Naturally, the previous tenants thought it best to simply rip out the clock. We now have a gaping black hole of death with cut wires popping out of it, instead of an oven clock. Cute, I know.
For our first few months living in the LYK we had to guess what the numbers on the temperature dial were since they had all conveniently worn off. We used white nail polish to write on the dial what we thought the numbers might have been. Fail. We recently discovered by use of an oven thermometer that we had been 50 degrees off.
Please try not to be jealous of our super upscale kitchen. Greed is not a becoming trait.
Now that you’ve had a peek inside the real LYK I’ll tell you about this recipe we made from Angela at Oh She Glows. It was sooo lip smackin’ tasty and I had not one ounce of guilt eating it. The creamyness comes, not from cream or cheese, but avocado! It looks like pesto but tastes like heaven.
In fact, it was so heavenly that I forced myself to swallow whole al dente pasta shells just to get some creamy, zesty, herby carbs in me — still can’t chew due to the wisdom teething. After about 5 painful attempts I resorted to pulsing it up in the food processor a bit.
Sorry if the thought of that grossed you out…it really wasn’t that bad. Promise.
Creamy Avocado Shells
Adapted from: Oh She Glows
makes 4 servings
2 medium California avocados
1 lemon juiced + lemon zest
3 garlic cloves to taste
1/2 cup Fresh Basil
4 tbsp extra virgin olive oil
4 servings of pasta shells
salt and pepper to taste
Add your pasta to boiling water and cook according to package directions.
Make sauce by blending the garlic, lemon juice, olive oil together in a food processor. Then add avocado, basil salt and pepper and process until creamy.
Pour sauce onto pasta and toss. Garnish with lemon zest and pepper.
Little Yellow Note: If you want to save the leftovers, add extra lemon juice to prevent the avocado from browning.
From the Little Yellow Kitchen,