Avocado Pasta

I try to eat about 2 avocados a week. Sometimes, I eat them even more than that. It is nature’s natural butter; creamy, smooth and satisfying. I had never heard of avocado pasta until I moved to Finland. It was written about in the local news and everyone was talking about it. This recipe is adapted from the Finnish local newspaper with a personal twist.

It is not typical that you would make a “sauce” out of avocados but it really does work surprisingly well. When I decided to try this recipe I was skeptical that I would like my avocados pureed and tossed with pasta. I now can say that this dish will be served often.

If you are one of those people who has to have a piping hot dish, this might not be for you. You can adapt my recipe to make it a bit warmer, but the way this one is prepared, the tomatoes are raw and the rest of the dish is warm. The cool, crunchy tomatoes definitely chill the dish a little bit. You could sauté or roast them to heat them up and cook them.

I also used spinach fettuccini pasta in this dish. This is prepared fresh in one of the Finnish markets near me. You can substitute any pasta you prefer though.

Ingredients:
8 oz Fettuccini
Salt for water
8 slices bacon, cooked crisp & crumbled
1 ½ cup cherry tomatoes, halved
4 green onion, thinly sliced
3 tablespoons chopped cilantro
1 pound chicken breasts diced

Sauce:
2 medium ripe Avocado
4T Lime Juice
½ teaspoon ground cumin
½ teaspoon garlic powder
½ Cup Buttermilk
½ tsp black pepper
Pinch of salt

Directions:

  1. Turn the oven to 375F and start baking the chicken breast. You can also grill, pan fry or used left over chicken. Just do what is easiest for you.
  2. In a medium saucepan, start boiling your water with a big handful of salt. When the water starts to boil, add the pasta and cook until al dente.
  3. Preparing the bacon during the time you a cooking the chicken and preparing the pasta. I like mine to be crispy.
  4. Cut the tomatoes in half, slice the green onions and chop the cilantro. Set this aside for tossing with the pasta later.
  5. Prepare the sauce by putting all sauce ingredients into a blender or food processor and puree until smooth. It will be thick. If you don’t think you will like it that thick you can add a few splashes of water.
  6. When the chicken is done, cut it into thick cubes. You could also slice it and serve it on top of the pasta instead of tossing it all together.
  7. With the pasta, sauce, veggies, chicken and bacon all prepared you can put them in a bowl and gently toss them to combine. Also, add the additional cilantro.

I served my avocado pasta with fresh focaccia bread, and a big glass of red wine. I don’t have the focaccia recipe posted on the website yet though. I am not completely satisfied with how my recipe turned out. Once I nail it down, I will be sure to post!

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