Yesterday my friend Steph sent a link for this Avocado Pasta Sauce. At first my brain was confused. Isn’t this just pasta tossed in guacamole? But then my stomach took over: avocado on or in anything is sumptuous. This will definitely work.
I wanted to make the dish a little heartier and kick up the flavorful, so I added the broccoli rabe and pine nuts for color, texture, and substance. I knew it would be good, but it’s so much better than I ever imagined. This sauce is creamy and rich – like a pesto. And it’s vegan too!
This is just the start of avocado as a pasta sauce for me. I’m already thinking of what else I could do. Sub in bite-sized pasta, and it would make a great side dish. Depending on the season change the vegetables. Enough! This is not the last time you’ll see avocado sauce on Three Many Cooks!
Linguini with Creamy Avocado Sauce and Broccoli Rabe
Toast pine nuts in a small skillet over medium-low heat, shaking pan frequently, until light golden brown.
12 ounces linguini
1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
3 large garlic cloves
1/4 cup juice from a large lemon
2 tablespoon extra-virgin olive oil
2 avocados halved and pitted
1/2 packed cup fresh basil leaves
1/4 cup toasted pine nuts
Grated Parmesan cheese (optional)
Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender. Add broccoli rabe to the boiling pasta the last 5 or so minutes of cooking. Drain and return to pot, reserving 1 cup of pasta water.
Meanwhile, make sauce by mincing garlic cloves in a food processor. Add lemon juice and olive oil, process until smooth. Add avocado, basil, and a generous sprinkling of salt; process until smooth.
Add sauce, and half of pine nuts to the pasta, along with enough pasta cooking liquid to create a light creamy sauce. Serve, sprinkling with remaining pine nuts and Parmesan cheese, if desired.