Happy Independence Day, lovlies!

I’m getting ready to hop on a bus to Philly for the weekend, but I wanted to pop in and wish you a wonderful & safe holiday. I hope it rocks!

Before I bolt, here’s a great pasta that’s simple, fresh, and totally what my body is going to be craving after all the burgers, beer, and red, white & blue cake I’ll be consuming over the next 24 hours! I thought – just maybe – yours might be in the same boat come Friday, so I didn’t want to leave ya hanging 😉

Holiday hangovers can be brutal!

My darling friends over at California Avocados generously sent me a HUGE box of gorgeously green guys (Thank you, friends!), so I packed this pasta with an incredible amount of creamy avocado chunks! There’s also some salmon and pine nuts hiding in this low key pasta dish. Did I mention the lemon – pepper sauce? Lemon – pepper sauce is definitely something worthy of clinging to your noodles!

This pasta was love at first bite! And if you’re an avocado lover (and who isn’t?!), I think this pasta may just be your new best friend.

Big holiday hugs and kisses! Stay safe and cool today 🙂

Simple Salmon, Avocado, and Lemon – Pepper Cappellini – Baker by Nature

Makes 4 humble sized portions

Ingredients:

3 tablespoons extra-virgin olive oil

2 tablespoons butter

4-5 cloves garlic, minced

1/2 teaspoon crushed red pepper

1/2 teaspoon salt, more to taste

1 teaspoon fresh ground black pepper

2 lemons, zested and juiced

8 ounces capellini pasta

2 tablespoons toasted pine nuts

14 ounces of salmon (I used canned from Trader Joe’s, but if you have fresh, all the better!)

2 large ripe avocados, pitted and cut into chunks

Grated cheese for serving

Instructions:

Place a well salted pot of water over high heat and bring to a boil. Once water is rapidly bubbling, carefully add pasta and cook for about 3 – 4 minutes, or until al dente. Drain pasta, reserving 1/2 cup of the water for the sauce.

*Cappellini cooks FAST!

While your pasta is cooking –

In a large skillet or saucepan combine the olive oil and butter over medium heat. Add garlic, pepper, crushed red pepper, and lemon zest. Cook for 2 minutes, then add the salmon, cooking for another minute or two. Stir in lemon juice and about 1/4 cup of the reserved water. Remove pan from heat and fold in avocado chunks. Toss sauce with pasta, and adjust seasoning as needed. Top pasta with toasted pine nuts, and serve with grated cheese.