Gamble Creek Zucchini Pasta with Basil Avocado Cream

Gamble Creek Zucchini Pasta with Basil Avocado Cream
created and prepared by Ariel Michaels, Chiles group farm to table culinary liaison

Ingredients:

3 medium zucchini
1 Hass avocado
1 1/2 tsp salt
2 tsp olive oil
Juice of 1/2 a lemon
1 clove garlic peeled & chopped
1/4 tsp crushed red pepper
1/3 cup water
5 leaves fresh basil chopped plus extra for garnish
1/2 tsp ground pepper
Optional garnish:
Basil, cherry tomatoes & Parmesan cheese

INSTRUCTIONS
Wash and slice your zucchini using a mandolin or Julienne Peeler
Put the zucchini in a large bowl, sprinkle 1 tsp salt and 1tsp olive oil over the zucchini and mix. Transfer to colander and let the zucchini rest and drain for 30 minutes over sink or larger bowl.
Now peel and seed the avocado. In a blender or food processor purée avocado with the rest of the salt, the lemon juice, garlic, crushed red pepper, water, basil and ground pepper until it’s smooth, add more water if needed to blend. Add more salt & black pepper to taste.
Take drained zucchini and put it back in the bowl add remaining tsp olive oil and toss.
Serve desired portion size, top with basil Avocado Cream & garnish

Tagged as: Beach House, Mar Vista, Recipes, Sandbar