One Bowl Pasta with Creamy Avocado, Tomatoes, Baby Peas, Scallions and Basil

July 13, 2014
3 Ratings
  • Serves 2
Author Notes

I make this dish after work, when I am feeling lazy, when I need something warm and quick, or whenever I am in the mood; it is simply delicious. It might seem like a lot of steps, but it never takes more than 15 minutes to complete from the stove to the table. During Spring, when ramps are available, I will thinly slice them and add them in lieu of the basil. Or sometimes, I will grate in half a clove of garlic instead of the scallion. There are so many possibilities. Using avocados to create a creamy sauce is not a new idea but these flavor combinations are all my own. The best part? It only takes one bowl. Enjoy! —honeyogurtoast

What You'll Need
  • 200 grams pasta
  • 1 ripe avocado
  • 200 grams cherry or grape tomatoes (or really any variety of small tomatoes you may have lying around)
  • 75 grams frozen baby peas (petit pois)
  • 1 bunch scallion
  • 1 handful basil
  • 1/4 teaspoon sea salt (I use Maldon, but use whatever you have. Also you can always add more to taste.)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon honey
  1. Boil the water for the pasta. Remember to salt the water generously so that it tastes like the sea! Once the water is a rolling boil, tip your pasta in. I often use whole grain cellentani, which is basically the spiral macaroni. But use whatever pasta you have as this is just a blueprint. Because you don't finish the pasta in a cooking sauce, cook the pasta until your desired consistency for eating. In this dish, I usually follow the instructed time on the package.
  2. Open and pit your ripe avocado and scoop out the creamy green goodness into a bowl that is large enough for your pasta later. Mash the avocado (with a fork in my case) until smooth.
  3. Thinly slice the white and light green parts of your scallion. (You can reserve the dark green parts for stock another time.) Add these to your bowl with the mashed avocado. The hot pasta will wilt and slightly cook the scallions later.
  4. Sprinkle the salt, pepper, red pepper flakes (if using), and honey to the bowl. I find that honey cuts into the earthiness of the avocados. I sometimes add up to 1/2 a teaspoon of honey, but I suggest that you taste as you go along. Give everything a good mix so that the flavors are incorporated. Et voilà, that's basically your sauce!
  5. 2-3 minutes before your pasta is done, put your baby peas into the pot along with the pasta. The peas should be warmed through, fresh, sweet and not mushy. (I am a big fan of baby peas, so sometimes I add 100 grams.)
  6. Once the pasta is done, bring the pasta and the peas directly into the avocado sauce. Reserve 1/4 cup of the pasta water in case you need to thin your sauce out. Mix until all your pasta is coated in this lovely light green deliciousness. If your sauce looks a bit thick, thin it out with the pasta water one tablespoon at a time, mixing as you do so. I usually only need to use 1-2 tablespoons of the pasta water.
  7. Tear in the basil leaves and toss slightly. Enjoy!

See what other Food52ers are saying.

  • Kris
  • honeyogurtoast
  • neenem

3 Reviews

Kris January 29, 2015
I have a question, can the leftovers be stored? Will the avocado oxidize in the fridge?
honeyogurtoast July 21, 2014
Hello neenem, oh no, I missed a step in the recipe - thank you for the note! Because this recipe is currently in a contest, Food52 won't let me edit it. But you should cut and quarter (or halve if you like) all those tomatoes and add them to the pasta right before the basil leaves. After adding the cut tomatoes, then tear in the basil leaves and gently toss. Hope this helps! And enjoy!
neenem July 20, 2014
when do you add the tomatoes?