One of my favorite fruits is the lovely, the delicious, the incredible AVOCADO. I could eat them every single day. I love them naked, but on a sandwich? OMG. Guacamole? HOLY GUACAMOLE. I bow down before this almighty fruit.

Last night, Tim and I were trying to figure out what to make for dinner (his idea at this point: Annie’s Organic Shells and Cheese). Luckily, I remembered we had 3 avocados and some cherry tomatoes, so I decided to make what we call our “Guaca-Pasta” dish. We had a version of this at the Calistoga Inn, one of our favorite restaurants in the Napa Valley. I’ve tweaked the recipe a bit at home, and though I’ve never written down measurements, I think I can approximate it for you:

The Dickson’s Guaca-Pasta (serves 2)

2 Hass avocados, sliced
2 1/2 cups cooked pasta (I prefer Barilla Whole Grain spaghetti for this recipe, but a thick fettucini would work equally as well; however, I wouldn’t recommend going any thinner than a regular spaghetti noodle)
approx. 1 cup cherry tomatoes, in quarters
2 tbsp cold-pressed extra-virgin olive oil (don’t be fooled by oils that say “100% pure olive oil” - it’s not the same thing!!)
1 tbsp I Can’t Believe It’s Not Butter! (substitute unsalted butter, if preferred)
approx. 2 tbsp freshly shaved Parmesan Reggiano – add more as desired  
2 tsp fresh lime juice
Fresh ground black pepper, to taste

Stir all ingredients together in medium-size bowl, serve, and enjoy!

I’m sorry I don’t have a picture! We ate everything before I realized I should post the recipe. Whoops.

I have 1 avocado left, and it’s lunchtime! Break out the spoons!