Charred Avocado Cavatappi
with Green Onions, Heirloom Tomatoes, and Feta
If you thought avocado couldn’t get any creamier, you were wrong. A quick char in the pan (or flash on the grill!) makes luscious avocado that much better. Tossed with juicy heirloom tomatoes and lightly charred green onions, this might be your new go-to easy pasta supper!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
170 g
Cavatappi
(Contient: Gluten)
1 pièce(s)
Avocat
2 pièce(s)
Oignons verts
2 gousse(s)
Ail
28 g
Feta, émietté
(Contient: Lait)
285 g
Tomates anciennes
7 g
Coriandre
1 cs
Vinaigre balsamique
(Contient: Sulfites)
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Cook the pasta: Bring a medium pot of salted water to a boil. Add the cavatappi and cook for 9-10 min, until al dente. Reserve 1/4 cup pasta water (double for 4 people.) Drain.
Prep: Meanwhile, wash and dry all produce. Halve and pit the avocado. Mince or grate the garlic. Thinly slice the green onions. Halve the tomatoes. Roughly chop the cilantro.
Heat a large pan over high heat. Add a drizzle of oil, then place the avocado halves, cut-side down, to the pan and cook 1-2 min, until the bottom is just golden and charred. Set aside on a plate.
Cook the veggies: Reduce the heat to medium. Add a drizzle of oil to the same pan. Add the green onions and garlic and cook 1-2 min, until softened and fragrant. Add the tomatoes and cook, stirring often, until softened, 4-6 min. Add a splash of reserved pasta water to help the tomatoes cook and make it slightly saucy.
Stir in the vinegar (DO: measure out), then the cooked cavatappi. Toss to combine. Season with salt and pepper.
Carefully peel the skin from the avocado halves, then thinly slice.
Finish and serve: Divide the pasta among bowls and top with the avocado slices. Sprinkle with cilantro and crumble some feta overtop. Enjoy!
