This Pasta Avocado marries two of the world's most delicious cuisines -- Italian and Mexican. A creamy, extremely easy guacamole-like sauce is folded into linguini pasta. Garnish with more avocado for a pretty, nutritious and tasty dinner.
This is a creamy, dreamy pasta recipe to die for, and I am kicking myself because I didn't think of it before.
My Pasta Avocado -- or Avocado Pasta -- comes from a combination of my two favorite cuisines -- Italian and Mexican. And it's so simple, you can put it together in minutes, really, with a minimum of cooking involved. Now that's a summery dish for you.
I am quite probably the world's biggest fan of guacamole, that delicious medley of avocados, cilantro, onions and lime -- is there a soul alive who isn't -- and to make this sauce I married all of these flavors. I caramelized the onions and garlic first so they wouldn't taste too oniony and garlicky in the finished sauce and this little effort added a ton of sophistication to the dish. Then I cooked linguine pasta and drenched it in all this heavenly goodness. If you're not yelling Holy Guacamole! around now, you really ought to.
It was a long day and I had almost made up my mind not to blog today, but then I couldn't wait to share this post with you. Also-- in case you haven't noticed-- I've been working slowly on redesigning the blog and giving it a cleaner, neater, more organized look. It's still a work in progress and there will be more changes in the days to come, but by the end of it I hope to have, among other things, a better organized Recipe Index for you.
Ok, so this is as much chatter as I can manage today. More to come soon, but here-- before I drop into oblivion-- is the recipe. Enjoy all!
- 8 ounces linguine, cooked per package directions until al dente
- 1 avocado, pitted and flesh scooped out
- 1 teaspoon extra virgin olive oil,
- 1 medium onion, sliced
- 2 cloves garlic, sliced
- ¼ cup chopped cilantro leaves
- Juice of 1 lime
- 1 teaspoon red pepper flakes or cayenne, use paprika for less heat
- Salt to taste
- Heat the oil and add the onions with a pinch of salt.
- Saute the onions, stirring frequently, until they caramelize and turn golden-brown. About halfway through, add the garlic and let it also cook with the onions.
- Place the onion and garlic mixture in the bowl of a food processor or blender along with the avocado, cilantro, lime juice and red pepper flakes. Process until you have a fairly smooth sauce. It will have a pesto-like consistency.
- Remove the guacamole sauce to a bowl, add the cooked pasta, and toss well to mix.
- Serve immediately.