100th post

100 posts later and here we are. I think blogging about cooking (that is mainly what I dedicate my attention to) takes some of the monotony out of preparing food day-after-day. I also think of this blog as my scrapbook. I have never been very good at taking photos (unlike some of my best girls, Jen & Sarah, who have wonderful photos from trips and holidays past), so hopefully my blog will help Vance and I remember how we spent our first year in Nashville.
At least we will remember what we ate.
As mentioned, Meatless Monday got bumped to Tuesday this week and a healthy pasta was on tap. This pasta has elements from A Cozy Kitchen and Giada's recipe.

Spinach and Avocado Pesto Pasta

1 to 1.5 cups fresh spinach leaves, well-washed and stemmed
1/2 cup fresh parsley, preferably Italian flat leaf

1 ripe avocado
1/2 cup walnuts toasted
1/4 cup fresh grated Parmesan cheese
3 garlic cloves
3-5 tablespoons EVOO
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
3 tablespoons fresh lemon juice

1/2 shallot

3/4 lb whole wheat pasta

1 pint cherry tomatoes

 Pulse spinach and parsley in food processor (just once or twice). Then add walnuts, garlic, S&P, lemon juice, Parmesan, and shallot. Pulse a few more times.

Drizzle EVOO into food processor and continue to mix a little bit more.

Add ripe avocado and a bit more EVOO, mix until everything is smooth. After sauce is prepared (or during preparation), boil about 3/4 pound pasta. Saute cherry tomatoes in a little EVOO until hot through - set aside. Drain pasta and return to pot, add in sauce and tomatoes - mix well. Serve with crusty bread. This recipe would be great with some sauteed shrimp or chicken too. 

Hope you all have enjoyed these recipes so far, here is to the next 100...