Ingredients
For 4/6 persons depending on the portions you're serving:
- 500g pasta shells (or any other pasta shape you prefer, fusilli/orecchiette/casarecce all work well to hold the sauce)
- 250g cherry tomatoes, I chose a mix of yellow and red to add colour to the dish
- good quality balsamic vinegar
- 100g toasted pine nuts
For the sauce:
- 3 ripe but still firm avocados (I buy the ready-to-eat ones which are still firm)
- 200g blanched peas (fresh or frozen). Feel free to omit, I preferred adding them for their protein.
- extra virgin olive oil
- juice of 1 lemon and 1 lime
- 1 green jalapeño (I omitted the seeds but if you like heat, use them too)
- 1 small red onion and 1 garlic clove (you can choose to omit one or both of these if you don't like their raw taste)
- salt and pepper
fresh mint leaves
Instructions
This recipe is so easy to make! Simply cook the pasta as per instructions on the packet, and reserve a cup of pasta water. Drain the pasta without rinsing it and transfer it to a large bowl with a drizzle of extra virgin olive oil mixing well to avoid it from sticking.
Meanwhile halve the cherry tomatoes and place them on a baking tray lined with oven paper, drizzle with extra virgin olive oil, salt and pepper. Cook in a 180 degrees C oven until cooked through, or at 80 degrees C for 2/3hrs until they're confit. Set aside to cool.
NB: if you don't have time for this step, feel free to chop fresh tomatoes like you would do for guacamole (I love vine-ripened and plum tomatoes)
Chop the avocados into rough cubes and place in the jug of a Nutribullet, together with the blanched peas, jalapeño, red onion, garlic clove, mint leaves, salt, pepper and a dash of pasta water to loosen the consistency. Blend all the ingredients together and taste to adjust seasoning to your liking. If the consistency is still thick, add more pasta water.
Pour the green sauce over the pasta and mix very well so that all the pasta is coated in the sauce. Transfer the pasta into a serving bowl, add the tomatoes, toasted pine nuts and fresh mint leaves.
Serve immediately at room temperature. You can also place it in the fridge to serve at a later time, keeping in mind that the bright green colour will start darkening due to delayed oxidisation despite the lemon/lime juices.
Bringing together my love for guacamole and pasta in one delicious dish … it’s possible!
I got tired of the usual cold pasta salads of the 90’s so I’m always experimenting new ways to create light, satisfying meals during the hot season, and this one is truly a winner. Guacamole is fresh, punchy and full of healthy fats, making it the perfect base for a creamy, no-cook pasta sauce.
For my version, I added edamame for a boost of protein, turning it into a more balanced meal. The tomatoes are cooked and served as a garnish, adding a touch of sweetness and colour, but they’re just as delicious left fresh. In fact, keeping them raw makes this dish even quicker to prepare—ideal for busy summer days when you’d rather spend less time in the kitchen and more time enjoying the sunshine.
Fresh, creamy, nutritious and incredibly easy to make, this is one of those recipes you’ll find yourself returning to again and again. Try it when you have guests over, everyone will love it!
