When I was in 7th grade, I went through a phase where I really liked green things. Green converse tennis shoes, green mechanical pencils, green apples (well, I still really like those).
Want to know an embarrassing fact about 7th grade me? At some point during that most unfortunate of middle school years, I started to use a word of my own creation to describe these pleasingly green things.
My non-Merriam-Webster-approved adjective nicely describes this dish.
Let's combine avocados, broccoli, and edamame and call it a green trifecta. Or dinner.
On another note,
This goes against everything the "writer-me" has been taught about keeping a set focus, etc., but I'm going to digress a little.
Green. Green also makes me think of gratitude. Gratitude, grace. The gr-gr-gr thing, I guess.
I've been gr-gr-growing in these areas lately, and as this school year comes to a close (2 weeks, eek!), I look back on this year and cry, and laugh, and then cry a little more, and ultimately smile when I think of all this.
So anyway, bon appétit.
Avocado Pasta, aka green trifecta
Inspired by Two Peas and their Pod
Yields: ~3 dinner size servings, or 5-6 smaller size servings
1 1/2 ripe, medium sized avocados
1 1/2 tablespoons water (or lemon/lime juice would be good too)
1/4 teaspoon garlic powder
1/4 teaspoon salt
sprinkle of black pepper
1-2 crowns of broccoli
1 cup frozen edamame, thawed
6 ounces pasta (I used thin spaghetti)
In a blender, puree avocado slices with water, garlic powder, and salt and pepper until creamy. Add additional water for a thinner sauce.
Rinse and chop broccoli into uniform sized pieces. Steam until just tender. Set aside.
Prepare pasta according to package directions. Drain well and add broccoli, edamame, and avocado pasta sauce. Toss pasta in sauce until well covered.
Top pasta with Parmesan cheese and additional salt and pepper if desired. I enjoy this dish cold, but it can be eaten as a hot meal too.