PASTA AND AVOCADO Here is the Pasta with Avocadoes that I posted several months ago… someone was wanting the recipe. 1 box farfalle (bowtie) 3 tablespoons extra virgin olive oil 3 tablespoons butter 2 shallots, diced 1 lb mushrooms, diced (any kind but portobellos are best, I think) ¼ teaspoon cayenne pepper (I always use more but then I like to sweat when I eat!) ½ teaspoon sea salt ½ teaspoon coarsely ground black pepper 6-8 cloves garlic, minced ¼ cup white wine 1/3 cup heavy cream 3 ripe avocadoes MASHED (get the ones that are black and slightly soft to the touch) 1 cup Parmigiano Reggiano (get the good stuff and grind it yourself in food processor) Boil pasta until al dente. I always salt and oil my water just when it starts to boil. In a saute pan heat butter and oil and add shallots. Cook for just a couple of minutes. Add mushrooms, cayenne pepper, salt, black pepper and garlic. Cook another 5 minutes or until mushrooms begin to wilt. Add wine and cook until tender. Add cream and cook on load until thickened. Remove from heat and add avocado and cheese. Stir. Dump pasta on top and stir well! Serve. It’s excellent but very rich. A “toned-down” recipe would be to omit the cream, wine AND only use ½ cup of the cheese. I have also made this and wilted fresh spinach into the shallots and mushrooms as they were cooking.
Posted on: Tue, 27 Aug 2013 22:13:17 +0000
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