more new adventures in avocado pasta land
Food
Not content to rest on my laurels, I present: Midpoint Avocado Pasta. Halfway between last time's extravagant effort (from lacking nearly all teh ingredients) and Martini's minimalistic (see comments in above) number, it occupies that "I haven't actually got anything to cook with other than this avacado and that tagliatelle pasta" sweet spot .
- Tagliatelle pasta
- Half a large, ripe Hass avocado
- Large clove of garlic
- Large spring onion
Serves 1.
Start the pasta boiling. Chop the spring onion, finely chop the garlic and slick the avocado into reasonably-sized chunks.
A few minutes before the pasta is ready, heat a good amount of olive oil in a pan and add teh garlic and spring onion. As the garlic starts to brown, reduce the heat, lightly salt the avocado and throw it in. Stir to stop everything burning and sticking to the bottom.
When the pasta is ready, strain and add to the pan. Mix, make sure everything is hot, then serve.
Comments
Not enough garlic.
Posted by: Greg B on April 11, 2006 09:55 PM
Yeah, I was thinking of adding another large clove, but for some reason didn't. Oh well... next time.
Posted by: Mike on April 11, 2006 10:38 PM
I'm hungry just reading this. Hmm. I forgot to eat dinner last night. That might contribute. Still - that sounds *really good*.
Posted by: Craig Turner on April 13, 2006 08:39 AM
Needs some nice juicy lamb or some chicken added to it!
Posted by: shaun on April 13, 2006 12:14 PM
Shaun, you sure know how to kill the moment.
Posted by: Mike on April 17, 2006 09:06 PM
"slicking" avocado. GENIUS.
Mike, in your next life you will have a cooking show. Or at least a book entitled "Grattonspeak".
Posted by: ann on April 21, 2006 03:49 PM
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