[This is the second of three recipes I provided for the beta launch of Foodie.com in February of 2012. The site has just undergone a redesign. Thus, I’m republishing the recipes here so that they can link to them from the new site. The first is here. Here is the third.]
This is pasta for cilantro lovers. While the cilantro is predominant here, it’s not overwhelming, as it’s nicely balanced by the avocado, garlic, and lime juice. Serve this hot, at room temperature, or cold.
Linguine with Spinach, Avocado and Cilantro
2 small Haas avocados
2 cloves garlic, peeled
1 cup packed baby spinach
1/2 cup packed cilantro, plus extra for garnish
1 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper or to taste
8 ounces linguine
Cut avocados in half and twist to open. Remove pits and scoop avocado from its peel. You should have about 3/4 cup.
Chop garlic in a food processor. Add the avocado, spinach, cilantro, lime juice, salt and cayenne pepper. Process until smooth. Scrape down the sides of the processor bowl and process for another minute.
Cook linguine according to package instructions. Drain and toss immediately with sauce.
Serves 3 to 4.
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