The fresh flavours of the aromatic basil, rich avocado and juicy tomatoes plus the nutty, chewy pasta, combine to make a remarkably tasty side dish.You could always add a can of organic wild pacific salmon to this and it would be a complete meal.
Ingredients:
6 ripe,medium organic tomatoes (about 1 lb.)
2 organic garlic cloves (minced)
3 Tbsp organic Extra Virgin Olive Oil
1/4 cup fresh basil leaves
1 Tbsp balsamic vinegar
1 tsp sea salt
ground black pepper
1 ripe,medium avocado
1 package Kamut Rotini
Preparation
1.Drop the tomatoes into boiling water for about 30 seconds.
2.Use a slotted spoon to take the tomatoes from the boiling water. Put them in a bowl of cool water.
3.Now the tomatoes are easy to peel,core,seed and chop. Place them in a bowl large enough to hold sauce and cooked pasta.
4.Add garlic, oil, basil, vinegar, and salt, as well as pepper to taste, and mix gently (sauce can be covered and set aside for at least 10 minutes and up to an hour).
5.Just before serving, peel, pit and cut avocado into 1/2- inch cubes. Add to bowl with tomatoes.
6.Cook pasta in salted boiling water until al dente (not overly cooked). Drain and toss to blend with sauce. Divide pasta among four plates and serve immediately.
This is wonderful served along with a nice spinach salad topped with dried fruit and nuts...now remember to eat this pasta dish in moderation..it shouldn't take a large portion of your plate...try to always have your plate 3/4 filled with raw or steamed colorful vegetables (organic preferred).
Enjoy!!!
Sylvie Thibert
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