John called this recipe “very bright tasting,” which is about right. It almost has a pasta salad quality to it. Saw it in Runner’s World and it just looked like an easy, healthy dinner (especially now that tomatoes are getting good, finally).
12 oz whole wheat fusilli
2 cups cherry tomatoes, halved (I used both cherry and regular because it’s what I had)
salt and pepper
1 tbsp olive oil
1/2 cup basil leaves
3 garlic cloves, chopped
1/4 cup lemon juice
1/4 cup Parmesan cheese
Bring salted water to a boil. Cook pasta until al dente. Drain, but reserve 1 cup pasta water.
Marinate tomatoes and basil with oil and salt.
Mash avocados with lemon juice, salt and garlic. Add pasta water and make a sauce.
Toss pasta with avocado sauce and tomato mixture. Add cheese and serve.