The past couple of weeks were marked by almost ridiculously warm weather with up to 23° C on some days. Starting the balcony season in the middle of march has definietelly been a first for me. I decided to celebrate these very early first days of summer with a matching dish, and created a creamy, yet light pasta sauce based on avocado and natural soy johgurt. Thai basil works really great in this sauce, even though I could only get my hands on dried instead of fresh leaves. If you can’t find it in you local store, cilantro will work as well. To add a few more vitamins, I cooked some frozen peas along with the pasta, so I ended up with a delicious bowl of fresh, green pasta. Just make sure to use a really ripe avocado for the sauce – otherwise your dish will come out lumpy instead of creamy.
- 60 g pasta
- 100 g frozen or fresh green peas
- 1/2 ripe avocado
- 2 tablespoons (soy) joghurt
- 1 – 1 1/2 tablespoons lemon juice
- 2 teaspoons dried thai basil
- garlic powder (optional)
- coarse black pepper (optional)
In a small pot, bring enough water to a boil and add a pinch of salt and the pasta. Five minutes before the pasta is done (check cooking instructions on packaging!), add the peas and simmer until the pasta is done. Meanwhile, peel the avocado and mesh with a fork. Mix with (soy) joghurt, lemon juice, garlic, salt and pepper and season to taste. Drain the pasta and mix with the sauce. For serving, top with some thai basil or coarse pepper. Enjoy!
Note: You can enjoy this dish either warm of chilled. If you plan to keep it in the fridge for a few hours, add a little more lemon juice to keep the avocado from getting brown.