Today I started my second course of Plant-Based Nutrition, “Diseases of Affluence”, at eCornell. I just can’t get enough of Dr. Campbell’s lectures and the course readings. Despite our beautiful, crisp day, I was at my desk and on my computer for a good part of it.
By the time I emerged from the office, it was apparent that I really needed to make something for dinner that was not going to take a lot of prep. My two girls had homework assignments and sports activities planned for the evening, so I had to think of something quick. Staring at me from my fruit bowl, were to 2 gorgeous looking avocados.
It was time to make Chloe’s Avocado Pesto Pasta! This recipe has been bookmarked since Christmas morning when I unwrapped “Chloe’s Kitchen” by Chloe Coscarelli.
So rich and creamy, this dish is absolutely delicious! My kids loved it so much that when I announced I had a little pesto left over, they were quick to suggest it as a spread for tomorrow’s sandwich. ..That’s if Dad doesn’t decide on a midnight snack! 😉
Here is the recipe – http://chefchloe.com/entrees/avocado-pesto-pasta.html . I made two substitutions. I did not have pine nuts, but I did have some raw sunflower seeds. So, I threw them in the food processor with the other ingredients. I also changed up the noodles and served this pesto with gluten-free, brown rice penne pasta. My pasta dish was then garnished with some of my sun-dried tomatoes I had made earlier in the Fall.
No need to shy away from avocados. Yes, they are high in fat, but the fat is a healthy kind – the kind your body needs. According to Joel Fuhrman, M.D., in his book “Eat to Live”, “If the fats you consume are healthy fats found in raw seeds, nuts, and avocados, and if your diet is rich in unrefined foods, you needn’t worry so much about the fat – unless you are overweight”.