Place avocado in bowl of food processor with ricotta, lemon juice, and lemon rind. Process until light and fluffy. Taste and adjust seasonings. If desired, add chopped fresh herbs or crushed garlic. Place in glass container. Refrigerate until ready to use.
Serve with crusty French Bread and choice of toppings; pickled red onions (Slice 1 red onion. Place 1/2 cup of red wine vinegar, 1/4 cup of water, 1/2 Tsp. of kosher salt, 1/2 Tsp. of dried mustard, and 1 clove of garlic in small saucepan. Bring to boil. Add sliced red onion. Bring back to boil. Remove from heat and place in glass container), frizzled prosciutto (Place prosciutto on baking sheet. Bake in 325 degree oven until crispy. Place on paper towels to cool. Chop coarsely.), roasted artichokes (Drain 1 can of artichoke hearts. Toss with 1 Tbs. of olive oil, Sprinkle with Sea Salt and Fresh Ground Pepper. Bake in 425 Degree oven for 10 minutes until lightly browned).
Pasta with Avocado and Whipped Ricotta:
Saute 1 diced shallot and 1 minced clove of garlic in 1 Tbs. of olive oil.
Add avocado, ricotta mixture to pan.
Stir over low heat until a creamy sauce forms. Cook pasta according to package directions.
Reserve 1/2 cup of pasta cooking liquid. Add cooked pasta to sauce. Stir well to combine.
Add pasta cooking liquid to thin to desired consistency.
If desired, add fresh spinach and roasted vegetables.
