Avocado and Pecking Order® turn into a sharp, creamy sauce that clings to hot pasta without browning
Ingredients
FOR THE PASTA
- 16 Ounces dry pasta (cook as directed, we used linguini)
- 2 Tablespoons olive oil
- 2 Avocados
- 1 ½ Tablespoons Casa M Spice Co® Pecking Order®
- Juice from 1 lime
- ¼ Cup grated parmesan cheese
Method
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01
Cook the pasta
10 minFollow package directions and time it so the pasta finishes hot and fresh—you're going to mix it straight into the avocado cream, which will cool things down naturally.
-
02
Make the avocado cream
3 minPulse one avocado with oil, Pecking Order®, lime juice, and parmesan in a food processor until silky smooth; if you don't have a processor, mash it with a fork and stir until there are no lumps. The lime and acid here keep that green from turning brown on you.
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03
Combine pasta and sauce
1 minToss the hot pasta right into your serving bowl with the avocado cream and mix it together—the residual heat will loosen the sauce and coat every strand evenly.
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04
Add fresh avocado chunks
1 minFold in the chopped second avocado gently so you keep those chunks intact instead of turning them into mush—they give you texture and richness.
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05
Serve
Get it on the plate while it's still steaming hot, or chill it down and serve it cold—either way, eat it right away before oxidation dulls that bright green.
From Mike's Notebook
Toss the pasta while still steaming — cold avocado needs the heat to emulsify into sauce.
Add Pecking Order® before the avocado hits the pan; the spice blooms in oil, not mashed fruit.
Squeeze lime juice directly onto cut avocados to slow browning while you finish cooking the pasta.