avocado artichoke linguini.



we’re planning our honeymoon for September, and if we’re going to do Italy any justice we’ll need to have our stomachs prepped and primed for eating. clearly this means that we need to eat as much pasta as we can in the next 2 months, like carbo-loading before a swim meet when you’re 8 years old and your dad makes you eat buttered noodles for breakfast. and you’re like ‘DAD NO IM NOT HUNGRY ITS 5 AM’. what a foolish child I was, refusing noodles.

you’ll need: *fresh* linguini. artichoke hearts. a whole avocado. 2 tablespoons of capers. juice from a whole lemon. freshly shaved parm. 1 clove of chopped garlic. s/p. butter. splash of cream.

I browned the capers and the halved artichokes in butter, garlic & s/p while the pasta water boiled. I sliced the avocado into small slivers and cubes. once the pasta was done I added the artichokes, capers, and avocado, squeezed lots of lemon on top, a few pats of butter, more s/p, fresh parm, and a dash of heavy cream. the avocado sort of melted with the cream, and balanced with the briney freshness of the capers, artichokes and lemon.

xo j.

ps. remember when I wrote about being on a keto diet? that was hilarious.



~ by JuliaTriplett on July 6, 2013.

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