1 Year of Vegetables, and a Little Pasta

Today is the one-year anniversary of my little vegetable blog. I started it on a whim, and it’s been a lot of fun to see where it takes me. So far, it’s pushed me to try a lot of new things and meet some really cool new people, both online and in person.

It’s also helped me to develop my own cooking style and thoughts about food, both of which continue to evolve. As the site enters its second year, I hope to get back to a more regular posting schedule. Looking through the posts I’ve done over the past year, it’s obvious that I’m most inspired when summer produce and farmers markets are in full swing, and more inclined to photograph my food when it’s still light out after I’ve cooked dinner. But there’s food to be cooked and eaten year-round, so I hope to document mine more frequently.

In celebration of this small milestone, I offer a recipe that I think embodies what I strive for with the site and my cooking - taking ideas from lots of places and creating a recipe that’s simple, healthy and hopefully tasty.

This pesto pasta was inspired by a sandwich at a lunch spot near my office, made from avocado, basil, pine nuts and Parmesan cheese. The first time I ate it, I was really surprised at how well the avocado complimented the other ingredients, and vice versa.

When I decided to use those flavors in a pasta dish, I thought of this Spaghetti with Avocado & Cashew Pesto from The Passionate Cook, and this Pea and Avocado Puree from Joanna’s Food. The result, I think, is perfect for those days when I’m craving something springy as winter drags on.

Here’s the recipe:

• 1/2 pound brown rice pasta (or any pasta)
• 1 clove garlic, roughly chopped
• 1 cup frozen peas, thawed
• 2 small cubes of frozen basil, or a handful of fresh
• 1 avocado
• handful of baby spinach
• squeeze of lemon juice
• 1-2 tablespoons olive oil
• salt
• 2 tablespoons toasted pine nuts

Cook pasta according to package directions. Meanwhile, combine garlic, peas, basil, avocado and spinach in food processor. Add lemon juice and salt to taste. Blend, streaming in olive oil until mixture comes together. Drain pasta and toss with pesto. Top with toasted pine nuts and, if you’d like, some shaved Parmesan. Serves two.

Enjoy.