SnackWells cookies were in.... fat was out.... no matter where the source of fat came from. Cheese, nuts, olive oil, and avocados were a HUGE 'no-no'.
Having wised up and overcoming the 'brain washing' of the 90's, I now put nuts and olive oil on everything, and I love my cheese (though sparingly.)
My final frontier? The avocado.
With a little help from my friends..... and my first taste of some totally amazing guacamole- I am making progress.
This recipe, featuring avocado, was a huge hit with the family (even for my non-avocado eating husband.)
Pea & Avocado Pesto over Penne:
1/2 cup toasted walnuts (or pine nuts) with additional for sprinkling later
2 cups peas
2-3 cups baby spinach, roughly chopped
2 cloves garlic, minced
1 box whole grain penne
about a 1/2 pound green beans, trimmed
2 cups beans, cooked (I used cannellini beans)
1-2 shallots, thinly sliced
2 plum tomatoes, diced
extra virgin olive oil
salt and pepper to taste
Bring 3 cups of water to a boil and cook the peas for 1 to 3 minutes until just tender. Dain and set aside. Roughly chop the nuts.
In a bowl, mash the avocado with the cooled peas, and garlic. Give a good squeeze of lemon. (Don't over mash.) Stir in the chopped spinach and nuts. Set aside.
While pasta is cooking, steam the green beans for 3-4 minutes until just tender.
Heat a few tablespoons of olive oil and cook the shallots until they are lightly browned. Add the green beans, cannellini beans, and diced tomato and toss for 1-2 minutes over medium heat. Add the pasta and and stir in the pesto.
Top with parmesan cheese and additional walnuts.
Adapted from Veggienum.num.