Spring has sprung in DC! This recipe is a SUPER simple and delightful spring dish that came out somewhat by accident, somewhat by design. It has a bright, yet creamy flavor that is perfect for a warm March day. Enjoy!
Avocado Lemon Pasta with Tuna
2 pitted avocados
Juice and zest of one lemon
5 cloves garlic (or less, depending how much of a garlic lover you are)
2 Tb olive oil
1 Tb balsamic vinegar
Kosher salt, to taste
Black pepper, to taste
1/2 lb linguine
1 can albacore tuna
- Set a large pot of water to boil. When it comes to a boil, cook the pasta according to package directions.
- Put the avocados, juice, zest and garlic into a food processor. Pulse a few times to catch, then add in the olive oil, vinegar, salt and pepper. Blend until smooth.
- When pasta is finished, drain well and dump into serving bowl. Pour in sauce and tuna. Mix and serve!
It’s delightful to add a little Parmesan cheese with a nice glass of pinot grigio. Yummer McYummersons.