Last week I had the pleasure of spending time with my friend Rachel and her wonderful family in a village about an hour north of Barcelona.
Rachel knows I love to cook so she bought a bunch of ingredients and let me check out the fridge to decide what to make for lunch.
For a starter I whipped up a delicious cauliflower soup with a little parmesan.
Going through the fridge and cupboards I pulled out – one chicken breast, one avocado, goats cheese, two cloves of garlic, one onion, a bunch of spinach, dried tarragon and some chicken stock.
I sautéed the onion and garlic in some olive oil and added the chicken and when it was nearly cooked added a few handfuls of spinach.
I had water boiling to cook some spaghetti and was also boiling about a cup of water in a different pot.
I added a stock cube to the cup of water and once dissolved I added the avocado and three little hunks of goats cheese. I mashed the avocado in the hot water and once the goats cheese was melted I turn the heat off. I got a handheld stick blender and buzzed the sauce until it was deliciously creamy.
I added the sauce to the chicken, spinach, onion and garlic adding a couple of shakes of dried tarragon and seasoned the sauce with some pepper but no salt as it wasn’t necessary.
I let this simmer on low heat until the pasta was ready.
I spooned the sauce on top of the pasta and served.
I wasn’t really sure how this would turn out as it is the first time I have ever used avocados in a pasta sauce (I do use avocados to make chocolate mousse) but I figured all the ingredients would work well together and work it did.
Rachel and her family actually gave me a round of applause for such fabulous food and Fernando thanked me so much but as I said to him – you bought it all I just cooked it.
I will definitely make this dish again.