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G+G In The Kitchen: Creamy Avocado Carbonara

As we (finally) move into days with a little more sun and warmth, it's common to crave dishes that are a bit lighter and fresher. This Creamy Avocado Carbonara (click here to watch it all come together) fits the bill. The pasta makes it filling and while the sauce is flavorful without being too heavy on your palate. It's light enough for lunch but hearty enough for dinner which makes it perfect for spring eats. It would also be a great side dish to have a gathering since it is delicious served warm or cold.

Creamy Avocado Carbonara
1 medium sized ripe Avocado, pitted
Zest from half a lemon
Segmented lemon (or just the juice of 1 lemon)
3 garlic cloves
Pinch of salt (to taste)
¼ cup parsley
2 T extra virgin olive oil
1/3 cup of walnuts, chopped and toasted
Freshly ground pepper (to taste)
Fresh parsley, to garnish
8 ounces of pasta

Cook your pasta according to directions on package. Meanwhile combine the lemon segments or juice, garlic and olive oil with a stick blender or in a food processor. Process until smooth. Add in garlic, parsley and salt to taste. Process until very smooth and creamy. Top the pasta with the sauce and stir it together. To serve, garnish with fresh parsley, pepper, lemon zest and walnuts.