Something too yummy not to share!

Ok, so this is my favorite summer pasta dish! It's easy, and so yummy, if you like avacado, asparagus and tomatos! Here it is:

1 lb pasta of your choice 1 tsp dried dill weed
1/4 cup EVOO (extra virgin olive oil freshly ground pepper
2 cloves garlic, minced 2 avacados, mashed
1 lb fresh asparagus (trimmed and chopped)1/2 lime, juiced
2 cups grape tomatos, halved 1/2 tsp garlic powder
1 (14.5 oz) can chicken broth 1 cup shredded queso asadero
(mexican cheese blend)

1. Boil your pasta of choice until al dente, toss with some EVOO
2. Heat oil in skillet, cook garlic for 1-2 minutes. Add the asparagus and tomatos, stirring to coat. Pour in the broth and cook uncovered 10 minutes, or until the asparagus is tender, but still bright green.
3. Place the pasta in a large bowl, and toss with the asparagus mixture. Season with dill and salt and pepper. In a separate bowl, mix the avacados, lime juice, and garlic powder together until blended.
4. Serve pasta with a dollup of the avacado mixture and top with cheese.

Enjoy and think of me while you slurp your pasta!