Springy-tangy-fresh tasting and easy to throw together pasta. The avocado, rosemary and cherry tomatoes are just the thing to go with the lovely fresh and soft-textured goat cheese.
I confess this idea was born out of my smear-guacamole-on-everything fantasies, combined with my passion for pasta and my couple-of-years obsession with fresh goat cheese. And it was better than anyone might expect simply by looking at the final picture :). I shared them with my mom on a lovely spring morning a year ago, when Mira was only three months old and we had just put her in her room to nap. As we were having a break also, I wanted to throw together something fast and delicious, but healthy enough also, and what better solution could I find than pasta? Hence this dish was born. :)
The next time you feel like a quick, satisfying but healthy lunch, trying this recipe might be just the thing you're looking for. Enjoy :)
Last year: Turkey bites in Brie and walnut sauce with grapes.
Two years ago: Frigănele (Romanian savory French toast), Rosemary marinated and fried potatoes with lemon (vegan) and Thyme, pepper and lemon spicy olive oil cookies.
Ingredients (serves 2):
- 200 g wholemeal pasta
- 1 avocado, ripe
- 100 g cherry tomatoes
- 100 g salted fresh goat cheese
- juice from half a lemon
- 1/3 teaspoon rosemary powder
- 1 tablespoon green pesto
Boil the pasta according to package instructions. Peel the avocado and put the pulp in a small bowl. Mix it with the lemon juice and the rosemary using a fork:
Chop the cherry tomatoes into halves or quarters. When the pasta is done just drain it and put it into a large serving bowl. Put the avocado paste, the pesto and the cherry tomatoes on top of it and mix very well so each pasta piece gets coated.
Crumble the goat cheese on top of the bowl and lightly mix again (careful not to completely mix in the cheese, some pieces should remain whole). It's done, dig in! :)