Creamy avocado pasta with garden tomatoes
Last week, as I was reading an issue of the Runner’s World Magazine, I stumbled on this recipe. I had already bought an avocado and didn’t know what to do with it.
Last week, as I was reading an issue of the Runner’s World Magazine, I stumbled on this recipe. I had already bought an avocado and didn’t know what to do with it.
Last Sunday I decided to use up all those radish leaves that were in my garden. Inspired by the Internet and this recipe, I cooked us something from the garden. Below is the recipe. Radish leaves are edible and taste very fresh. Their taste is somewhat bitter so if you are not a fan of that I suggest you substitute 1/2 radish leaves for 1/2 basil leaves, or add a tablespoon of something sweet such as maple syrup or honey to cover the bitterness. Overall, I’m glad I tried a recipe with radish leaves. Now they won’t get tossed out; they’ll be used to make great pasta dishes!
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