Avocado Pesto Pasta

I work late. A lot. Like leaving the office at 8 - 8:30 regularly. When I'm getting home and its after 9:00, sometimes cooking a decent dinner seems like more than I can muster.  This dinner literally came together from the odds and ends of my refrigerator, inspired by a couple of different recipes I've seen on the internet (via Chef Chloe and Noriko Burky).  If you can imagine all the best aspects of pesto and guacamole, that's what this pasta was.  Light, creamy, filling, fresh, rich, fruity, salty, tangy - it was unexpectedly AMAZING.

Luckily, it's easily customizable depending on what you can scrounge together out the depths of your fridge at the end of a long day.  Here's what I came up with (but lets be honest - most of these measurements are approximations - start with this and see what tastes right to you!

Avocado Pesto Pasta
Adapted from Chef Chloe

1 serving pasta (I used whole wheat penne)
1/2 ripe avocado
1 tsp extra virgin olive oil
2 tsp grated parmesan
1 clove garlic
1 tbsp pesto (preferably homemade, or fresh pesto)
juice of 1/2 lime
1-2 handfuls of fresh baby spinach
Salt & Pepper to taste

Cook the pasta (don't forget to salt the water!).  While the pasta is cooking, grate the parmesan and combine it in a food processor with the avocado, garlic pesto and lime juice.  Pulse to combine.  Add enough EVOO so that the mixture becomes smooth and creamy (1 tsp to 1 tbsp should do it.)

As the pasta is just al dente, add the spinach and wilt (about 20 seconds in the pasta water.) Drain, and add the sauce mixture to the pasta.  The heat from the pasta will warm the sauce through - and dinner is served!

This was quite literally one of the most delicious dinners I've had, and it was so quick and easy, it will definitely be making it into heavy rotation around here.  Enjoy (and may I recommend a nice Chardonnay to accompany!)