PASTA: Egg Tagliatelle w Avocado, Fresh Tomatoes, Green Onions

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* Exported from MasterCook Mac *

 

Egg Tagliatelle w Avocado, Fresh Tomatoes, Green Onions

 

Recipe By : Judith Barrett, in Pasta Verde, 1995

Serving Size : 4 Preparation Time :0:00

Categories : vegetarian grains, beans and

pasta

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound egg fettucine -- dry or fresh

1 tablespoon kosher salt

1 teaspoon extra virgin olive oil

1 cup cherry tomatoes -- seeded

2 scallions -- cut in 1 " pieces

1 whole avocado -- ripe -- peeled and pitted

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/2 cup fresh chives or scallion greens

 

Bring a large pot of water to a rolling boil over high heat. Add the

fettucine and a tablespoon of salt. Cook, stirring occasionally, until

the pasta is tender but firm, al dente, about 5 minutes for the fresh

and 7 minutes for the dry. Drain; rinse under cold water. Transfer to a

large serving bowl. Add the teaspoon of olive oil; toss the pasta to

coat it. Toss occasionally while the pasta cools.

 

When the pasta is at room temperature, combine the tomatoes and

scallions in a food processor fitted with a metal blade, or finely chop

by hand. Process for about 15 seconds until finely chopped. Add the

avocado. Pulse the machine on and off until the avocado is almost

smooth. Add the lemon juice, extra virgin olive oil, and salt to taste.

Turn the processor on and off 2 or 3 times to combine. Add the avocado

sauce to the pasta; toss well. Add more salt to taste. Garnish with the

chives.

 

Source: Judith Barrett, in Pasta Verde, 1995

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 53 Calories; 5g Fat (74% calories

from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1415mg Sodium

Food Exchanges: 1/2 Vegetable; 1 Fat

 

NOTES : This recipe was given to me by Barilla Alimentare Dolciaria

S.p.A., Italy's largest pasta manufacturers. The avocado makes a

deliciously creamy sauce for the cold pasta. For the best appearance,

serve this dish soon after dressing it because the creamy green avocado

discolors and turns brown when exposed to the air.

 

Eruna's comment: I would drastically reduce the salt (personal opinion

and preference).

 

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