Penne with Avocado Sauce
PrimoGrano Penne pasta, cooked & drained
4 cloves of garlic
4 TB Extra Virgin Olive Oil (I used Coratina UP EVOO)
Juice of 1 or 2 Lemons
2 – 3 ripe Avocadoes, peeled and pitted
1 large tomato
1 large handful of fresh basil leaves
Makai or Sea Shakes with Fresh Ground Pepper
Method: Cook PrimoGrano 100% Abruzzese Penne pasta. Combine garlic, Extra Virgin Olive Oil, and fresh squeezed lemon juice in blender or processor, blend until smooth. Add avocadoes, tomatoes, basil and blend until smooth. Add a bit more EVOO as needed. Season with Makai or Sea Shakes and fresh ground Pepper. Drain the pasta, top with the sauce drizzle a little more EVOO and garnish with fresh ground Parmesan or Pecorino cheese.
Options: I added fresh watercress and thinly chopped red peppers to add color and more nutrients. Try arugula, spinach or shaved Brussels sprouts for variations.
Dessert: Apples sliced thinly, drizzled with Limonata Fused EVOO and Dawn Spice!
Balsamic Spritzer: Gravenstein Apple White Balsamic with Sparkling Water.
Selected Wine Pairing: Bucaro Montepulciano Abruzzo Red Wine, smooth and full bodied.
Recipe credit to The Oldways 4 Week Mediterranean Lifestyle Menu Plan Day 21.