Pasta with Pesto & Avocado
In many ways, the Mediterranean coasts of France and Italy remind me of my home in California. As a result, I’ve given my California take on a Ligurian pasta a lot of thought. In Europe, in the small towns facing the sea, chefs add potatoes and green beans to stretch their pasta as a nod to their tradition of frugality. In California, I add avocado.
Ingrediënten
- Serves 4
- Salt
- 2 tablespoons Seven-Ingredient Pesto this page
- 1 pound trofie bucatini, tagliatelle, or spaghetti
- 1 ripe avocado peeled, seeded, and cubed to about ½ inch
- Freshly grated Parmigiano-Reggiano for serving optional
Instructies
- Bring a large pot of water to a boil on high heat.
- Once the water is boiling, add salt to taste.
- Scoop the pesto into a bowl large enough to hold the pasta.
- Add the trofie to the pot and follow the instructions on the package to cook to al dente.
- Just before it’s finished cooking, ladle ¼ cup of the pasta water into the pesto and stir to thin.
- Don’t worry if the pesto looks too thin: the sauce will thicken from the starch of the pasta.
- Reserve an additional 1 cup of pasta water.
- Drain the pasta and stir it into the pesto, adding the reserved pasta water, if necessary.
- When the pasta is coated, gently stir in the avocado.
- Finish with a pinch of salt to taste.
- Divide among four bowls or plates, top each with a sprinkle of cheese, and serve immediately.
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