Artichoke, Jalapeno & Avocado Pasta
By Ben Vaughn
Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes. Meanwhile, make the sauce by placing Reser's Artichoke, Jalapeno Dip the garlic cloves, lemon juice, and olive oil into a food processor. Process until creamy, Lets add in the pitted avocado, basil, and salt. Process until smooth.
When pasta is done cooking, drain and rinse in a strainer. Return pasta into a large pan. Pour on sauce and toss until fully combined.
Garnish with lemon zest and black pepper.
- 1 Large ripe avocado
- 2 tablespoons Artichoke Jalapeño Dip
- 1/2 Tbsp lemon juiced
- 1 tsp. lemon zest
- 3 garlic cloves
- 1/2 tsp kosher salt,
- 1/2 cup fresh Basil, (optional)
- 2 tbsp extra virgin olive or grapeseed oil
- 6 oz whole wheat pasta, dried or fresh
- Freshly ground black pepper
More Related Recipes
Potato Salad in a Bread Boule, Cashew Chicken Salad BBQ Bacon Wraps, Chicken Boudin Sausage Patties, Artichoke, Jalapeno & Avocado Pasta, Three Cheese Pepperoncini Southern Grits, Hawaiian Pizza with Feta, Mango and Pineapple Salsa, Artichoke, Jalapeno & Avocado Pasta, Pimento Cheese BLT, Diced Potatoes and Shrimp Casserole, Hash Brown Popovers, BBQ Beans Tofu Sliders, Mashed Potatoes with Caramel Apples and Bacon, Scalloped Potato Cakes, Mac & Cheese Chicken Quesadilla, French Onion Dip Mashed Sweet Potatoes, Beef and Potato Pie, Ham and Caramelized Onion Breakfast Strudel, Golden Potato Cakes, Sweet Potato Pie with Pecan Topping, Mini Meatloaf Mash-Rooms, Spinach, Artichoke & Parmesan Potato Pie, Garlic Mashed Pizza, Potato-Beer Cheese Soup, Smoked Salmon Potato Cakes, Tortilla Pie!, Hash Brown Egg Bake, Southwestern Breakfast Casserole, California-Inspired Veggie Pizza, Mini Chocolate Peanut Butter Tarts, Creamy Cranberry Pastry Bites, Pumpkin Mousse Parfaits