Avocado Pasta Recipe
- cook TIME 7 mins
- prep TIME 8 mins
- total TIME 15 mins
Ingredients (16)
- 8 oz avocado
- 14 oz spaghetti cooked
- 8 oz peeled shrimp from 16 oz whole shrimp
- 6 oz asparagus cut into 4” chunks
- 4 oz cherry tomatoes halved
- 2 tbsp parsley finely chopped
- 2 tbsp garlic finely chopped, divided
- 1 oz parmesan cheese grated, divided
- 0.5 oz pistachio roughly chopped
- 0.5 oz basil
- 1 tbsp heavy cream
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp ground black pepper
- 1/2 tsp salt divided
- 1/4 tsp red pepper flakes
INSTRUCTIONS
Prep:
Cook spaghetti, from about 12 oz dry.
Peel and pit 8 oz avocado.
Shave the woody ends of about 9-10 asparagus spears and cut them into chunks.
Half 4 oz cherry tomatoes.
Finely chop 2 tbsp parsley.
Finely chop 2 tbsp garlic.
Grate 1 oz parmesan.
Roughly chop 0.5 oz pistachios.
Cook:
Make the sauce: Add to your food processor 8 oz avocado, 0.5 oz parmesan, 0.5 oz pistachios, 0.5 oz basil, 1 tbsp heavy cream, 1 tbsp lemon juice, 1 tbsp garlic, 1/4 tsp salt and 1/4 tsp red pepper flakes. Blend until smooth and set aside.
Sauté the garlic: Heat 2 tbsp olive oil in a non-stick skillet over medium heat for about 1 minute. Add 1 tbsp garlic and stir for about 30 seconds.
Sear the shrimp: Spread out 8 oz peeled shrimp, 1/4 tsp salt and 1/2 tsp ground black pepper on the skillet and leave to cook for about 2 minutes. Once that side is slightly browned, stir everything together for another minute.
Add the asparagus: Add 6 oz asparagus and stir to cook for about 1 minute.
Add the tomatoes: Add 4 oz cherry tomatoes and stir to cook for about 1 minute.
Add the pasta and sauce: Add 14 oz cooked pasta (ours is spaghetti). Pour the sauce over pasta. Turn off the heat and, with a pair of tongs, give everything a thorough mix.
Serve: Portion into serving dishes and sprinkle with 0.5 oz parmesan and 2 tbsp parsley. Enjoy!
