Pesto Parmesan Pasta

Ready for a super easy, super quick dinner recipe? Ok awesome because I have one for you!

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Some of my favorite dishes include the following:
Pesto
Cream sauce
Something spicy
Carbs. Lots.

Dishes with those things are the most satisfying and comforting to me. Hence why I came up with this little gem for dinner this week.

Oh and did I mention I love Cavatelli noodles? Because I really do. These curly little guys are so eye catching I think, and add a good texture. Always an important aspect in a dish, texture that is.

I added some spicy sausage to this as well. Which is easily left out depending on your preference. I made my favorite homemade, extra spicy pesto but decide to mix it with a little buttermilk, butter and pasta water to tone down the spicy of this dish. I love, love spicy but it’s easy to over do it. The cream really mellows out the spicy and lets the flavors come out and do their thing.

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For this recipe, you’ll need:
1/2 lb of Cavatelli noodles
1 lb spicy sausage (optional)
3 tablespoons of your favorite pesto!
1/4 cup buttermilk
1 tablespoon butter
1 teaspoon kosher salt
1/8 cup pasta water

Begin by boiling the noodles until al dente.

Meanwhile, brown the sausage in a separate pan. Drain, set aside.

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Drain the noodles, reserving 1/8 cup of pasta water. More on why pasta water is so important in an upcoming post.

Add the pesto, butter, buttermilk, pasta water, salt and sausage to the pot with the drained noodles. Stir all together.

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Top with Parmesan!

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Time to eat up!

What’s your favorite pasta dish?

Chicken Pecan Fettuccini

What I’ve learned while couch surfing: let your friends cook for you, they are pretty good at it! The lovely Miss Jessica Johnson had a few of us over for dinner last week and she made this awesome Chicken Pecan Fettuccini! Perfect mix of southern and Italian? Me thinks so!

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Boil those fettuccini noodles.

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Buttery sauce.

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Chicken and pecans!

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Combine those two for a delicious plate!

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Jessica balanced out the meal with this side of green bean and tomato salad. Drizzle with balsamic vinegar… Perfection!

More on becoming a couch potato surfer this week! Stay posted!

Creamy Avocado Pasta

The cooler weather definitely has me craving some more hearty dishes but with plenty of summer produce in the stores and my love for avocados this dish really hit the spot. The avocado really tames the heat of the jalapeño and cilantro while allowing their flavors to still come through. This would be great as side or paired with grilled chicken.

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You’ll need:

2 Avocados

Half a bushel of Cilantro

Goat Cheese

Fresh Lime

Whole Wheat Angel Hair Pasta

Garlic

Olive Oil

Half a fresh Jalapeño

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Chop up the avocados, cilantro, jalapeño and garlic.

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Place into a food processor.

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After pulsing for a while, it should start to look like this. Keep pulsing and add some olive oil. To get it this creamy, you’ll probably have to use a spoon and stir in between pulsing.

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After completely blended, add some fresh lime juice.

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Now, blend in some Goat Cheese. If you’re not a Goat Cheese fan, feta would work although it might not be as creamy.

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After boiling the pasta, drain. I stirred the avocado mixture with pasta right in the pot while still warm. This helped everything blend together really smoothly.

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Place on a plate and serve! I topped it with a little more Goat Cheese, yummy!