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 Post subject: Pasta with avocado sauce
PostPosted: March 24th, 2017, 11:22 am 
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Joined: November 12th, 2012, 11:54 am
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This sounds devine! I would also leave a couple of chunks of whole avocado to toss on top, as well.

Here are a couple of good tips you might overlook if you don't/won't actually read the article. If you flip directly to the recipe you won't see these very important caveats.

Choose a sauce-loving pasta.

Unlike a cream-based pasta sauce, this creamy avocado pasta sauce is incredibly thick. Be sure to choose a dry pasta with plenty of body that will stand up to this sauce's thickness. Spaghetti, soba noodles, and zucchini noodles work well, but avoid thin angel hair pasta. For pasta salads, fusilli and farfalle are ideal, while penne and rigatoni won't get much sauce inside their tubular shapes (making for a dry pasta salad).

Use ripe avocados.

You might think that the blender would tenderize an underripe avocado and still result in a brilliant sauce, but the avocados — and their ripeness — are central to this sauce. Try blending an underripe avocado and your sauce will have a grassy taste and texture. Heidi over at 101 Cookbooks has a few great tips for picking the best avocados.

Dress the pasta while it's warm (even if you're serving it cold).

Warm pasta plus a thick sauce makes for an easier, more even application. Dressing the pasta with the sauce while warm also means the pasta will absorb more flavor from the sauce.

With the bacon sprinkled on top, this would make a very nice, cool summer salad. You can always switch up the spices you use, but I would not use olive oil - - I would use avocado oil. Derrrr . . . :roll: 8-)


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