Linguini with Creamy Avocado Sauce
Serves: 4
  • Salt
  • 12 ounces linguini
  • 1 bunch broccoli rabe (about 1 pound), trimmed and coarsely chopped
  • 3 large garlic cloves
  • ¼ cup juice from a large lemon
  • 2 tablespoon extra-virgin olive oil
  • 2 avocados halved and pitted
  • ½ packed cup fresh basil leaves
  • ¼ cup toasted pine nuts
  • Grated Parmesan cheese (optional)
  1. 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.
  2. 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.
  3. 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.
Toast pine nuts in a small skillet over medium-low heat, shaking pan frequently, until light golden brown.
Recipe by Three Many Cooks at