Avocado Pasta

July  7, 2014
0 Ratings
  • Serves 2-4
Author Notes

I ran into my uncle one evening after a long day at work. He said he was going home to saute an avocado in olive oil and toss it with pasta. That sounded good to me. So I bought a perfectly ripe avocado, went home and put my own spin on my uncle's idea. —mary mcdonald

What You'll Need
  • 6 ounces vermicelli or pasta of choice
  • 2 tablespoons olive oil
  • 2 clove garlic, minced
  • 1 anchovie filet
  • juice from 1/2 lemon
  • 1 avocado, diced and tossed with the lemon juice
  • 1 tablespoon grated romano cheese
  • salt and black pepper, to taste
  1. Cook pasta in salted water. Drain and reserve 1/2 cup cooking liquid.
  2. While pasta cooks, heat oil in skillet (medium heat). Add anchovie filet and break it up with a spoon as it heats.
  3. Stir in garlic and let it cook for 30 seconds.
  4. Stir in avacado smashing it with a spoon as it heats through, about 5 minutes.
  5. Stir in cooked pasta and pasta cooking water.
  6. Let it sauce reduce a bit then add romano cheese.
  7. Add salt and black pepper to taste.
  8. Serve.

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