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Friday, October 24, 2008

Avocado pasta

A very easy, quick Italian-with-a-twist recipe.

Ingredients for 4 people:

400 grams of pasta, preferably linguine (though spaghetti and fusilli work as well).

4 ripe avocadoes.

150 mililiters of sour cream.

salt and pepper.

Boil the pasta for 8 mins, add 2 teaspoonfulls of salt during cooking. In the meantime, peel the avocadoes and mash them in a bowl with a fork. Mix sour cream. The whole thing should take a lovely lime green colour. Add the pasta. A great way to get the sauce to really seep into the pasta is, once you've taken the water out of course, to put the cooked pasta and the sauce back into the pan to mix them together. Add pepper if you want a bit of spice.


Ivayla said...

Oh, my two favorite things in one dish! Must try!

Doesn't the sour cream make it too heavy though?

Fran said...

Admittedly it's not the lightest dish in the world, but I've never felt like I'd eating something too heavy after having it. I guess you can diminish the sour cream a bit, or use the "half-fat" kind. I for one, am a great eater of avocadoes and of sour cream, so...