I had some ripe avocados and I just couldn't bring myself to make guacamole again. I found this recipe on the California Avocado Commission's website, it was very intriguing and so I decided to give it a try. It was really interesting and quite delicious, the avocados work as a creamy alternative to milk products. I don't think it would be as good without the Parmesan or the shrimp, so I highly recommend you include both when you decide to give this recipe a try.
1 lb. pasta of your choice
2 cloves garlic, minced
1 medium lemon, juiced
3 Tbsp olive oil
1/2 tsp sea salt
2 large ripe avocados, seeded
1/2 cup basil
freshly ground black pepper
1/2 Parmesan cheese, grated
1/2 lb. sauteed shrimp seasoned to your liking (optional)
1. Prepare pasta as directed on package.
2. Meanwhile, in a food processor add garlic, lemon juice, olive oil and salt. Pulse until smooth. Add avocado and basil, pulse until creamy.
Recipe adapted from: http://www.avocado.org/recipes/view/31513/california-avocado-fettuccine