Creamy Avocado and Spinach Pasta with Roasted Tomatoes
 
 
Makes 2-3 servings
Ingredients
Roasted tomatoes:
  • 1 pint yellow cherry tomatoes
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper
Remaining ingredients:
  • 6 ounces fusilli or other short pasta
  • ½ avocado, peeled
  • ½ cup baby spinach leaves, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1½ teaspoons olive oil
  • 1½ teaspoons freshly squeezed lemon juice
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons toasted pine nuts (see notes)
  • chopped fresh parsley (optional, for garnish)
Instructions
Make the roasted tomatoes:
  1. Preheat oven to 450 degrees. Place tomatoes in a 9" pie plate. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through. Remove from the oven and let cool.
Assemble the dish:
  1. Bring a medium pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ¼ cup cooking liquid, and transfer to a medium bowl.
  2. Place avocado, spinach, garlic, olive oil, lemon juice, salt and pepper in a food processor and purée until smooth. If necessary, add some of the reserved cooking liquid to loosen the sauce.
  3. Add sauce to pasta and toss to coat. Top with roasted tomatoes and pine nuts. Garnish with parsley, if using. Serve at room temperature or slightly chilled.
Notes
To toast pine nuts, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-avocado-and-spinach-pasta/