As I'm packing up and preparing to move out of Houston, I can't help but feel nostalgic. Sure every gets all excited about where they match for residency, but when the dust settles, you realize heck, you have so little time left with your friends and classmates now!
I had this naive dream of packing my stuff in a Uhaul and driving it all up ... until I found out it costs a fortune to drive a Uhaul more than 1,700 miles (even without hiring movers). Nope nope nope.
So I sold most of my stuff, packed what I had, and lived like a pauper the last few weeks - no bed, no tables, no couch, no desk. I ate my meals standing up/on the floor, worked my laptop on a footstool, and slept on a borrowed sleeping bag. Yay!
This is why there's no table in these photos. Just er, bedsheets.
This avocado bowtie pasta is literally made of the remnants of the food I had ... frozen shrimp, two avocados, and homemade Italian pasta bowties. So I present to you my last cooked meals as a pauper medical student in Houston :)
Loosely adapted from Giada on Food Network
Bowtie Pasta with Shrimp and Avocado Pesto
1-1 1/2 cups dried bowtie pasta
1 large ripe avocado, halved, peeled, and seeded
1 cup spinach leaves
1 cup fresh basil leaves
3 tablespoons fresh lime juice
2 cloves garlic, peeled and smashed
1/3 cup olive
salt and pepper to taste
1/2 cup freshly grated Parmesan
1/2 lb large whole shrimp
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.