Linguine With Fresh Tomatoes and Avocado Cream Sauce Recipe
1 (8 oz) pkg uncooked pasta
1 Tbsp olive oil
2 avocados (must be very ripe)
1 lemon, zested and juiced
2 garlic cloves, minced
1/4 cup reserved pasta cooking water
salt and pepper to taste
1 cup cherry or grape tomatoes, halved
Fill a large pot with salted water, bring to a boil, add pasta and cook until just al dente. Ladle out at least 1 cup of cooking water into a saucepan and keep warm, then drain the pasta through a colander, return pasta to pot, pour in olive oil, toss to coat, and cover to keep warm; set aside.
Clean and pit the avocados, scooping the flesh into a food processor. Add the lemon zest, lemon peel, garlic, and 1/4 cup of the reserved pasta cooking water to the food processor. Process until smooth, then taste, add salt and pepper if needed, and pulse until blended well.
Add more reserved pasta cooking water if the consistency is too thick, blending until smooth. You want a thick sauce consistency, not watery. Uncover the pot with the pasta in it, add the cut up tomatoes and the avocado sauce, toss to combine, taste and add more salt and pepper if needed. You may also like a sprinkle of red pepper flakes or cayenne pepper for a bit of heat.
Serve warm in pasta bowls or plates. Serves 2 to 4