Let’s talk for a minute about boiling water–because we are full of racy content like that here at Kiwi + Peach.

One of my favorite foods is easily freshly cooked pasta of the whole wheat variety.  I could probably eat it every day.  Unfortunately {or fortunately for my waistline}, before I met the Kiwi, I didn’t really make it much because it took so darn long to boil the water.  Seriously, unless you have one of those Kelly Ripa induction stove tops that boils water in 90 seconds {and if you do, I’m jealous}, it takes at least an hour to bring that big pot of water to a boil.  Okay I’m exaggerating, but it really does take a while and I, for one, do not have the patience for that.  In the past, my solution for this was to cook the whole package of pasta once I got the pot boiling, and I would freeze what I didn’t eat.  This, however, usually led to overeating and to pretty average tasting pasta after it had been thawed.

Cut to the first time I cooked pasta for the Kiwi. After I finally find the pot {we were at his house}, I filled it up with water and put it on the stove.  He, lovingly, asked me what the heck I was doing.  To which I replied “I’m making pasta.  What does it look like I’m doing?  Dinner will be ready in an hour because I have to wait for this massive amount of water to boil.”  He then, lovingly, filled up the kettle, or jug as we like to call it, and flipped the switch.  In less than two minutes the water was happily boiling away.  He added it to the pot, which I had emptied, and less than a minute later it was already back to a boil.  So simple.

Of course, I still cooked the whole package of pasta and made him eat pasta for a week, but that is beside the point.  I have since learned how to cook for two, but most importantly, I have learned how to boil water in less than 5 minutes.

What about you? Growing up, did you use a jug to boil water for pasta? My mom is very anti gadgets so its entirely possible its just a weird family quirk that caused me angst all these years.  Or is it more a difference in our American vs Kiwi upbringing?

Avocado Pasta with Roasted Tomatoes

{adapted for two from Flourishing Foodie}

The Roasted Tomatoes
10 cherry tomatoes
1 Tbsp olive oil
2 tsp salt

The Sauce
1 ripe avocado
1 clove of garlic
½ tsp salt
juice from 1/2 a lemon {or about 1 tbsp}

The Pasta
4 ounces {100 grams} whole wheat linguini
about 1 Tbsp salt
about 1 tsp olive oil

Preheat your oven to 300°F {150°C}.

Rinse your tomatoes and then cut them in half lengthwise.  Line a baking sheet with baking paper and scatter the tomatoes on it.  Drizzle with olive oil and sprinkle with garlic salt and, if you’d like, any herbs you have laying about.  Give them a toss and put them in the oven for about an hour.

Your kitchen will smell amazing!  Go be productive for a half hour {or browse Pinterest}, and come on back when your tomatoes have about 20-30 minutes left.

Boil your jug and start heating a large pot on medium high heat.  Pour the water into the pot, add a bit of salt and a bit of oil, and bring back to a boil.  Add your pasta and cook according to the package directions {usually 11-13 minutes}.

While the pasta is cooking, scoop the yummy parts of the avocado into a food processor.  Add a clove of garlic, salt and pepper, and squeeze some lemon juice in there as well.  Turn it on and mix until it has a creamy consistency and is mostly lump free.

When the pasta is finished, drain it and return it to the pot.  Add the avocado sauce and mix well.

Go ahead and plate the pasta.  The tomatoes should be finished by this point, so strategically place them on your pasta {making sure to hide a few extra in yours}.  Garnish with freshly grated parmesan and fresh ground black pepper and enjoy!