I was 23 when we first met. I wouldn't say it was love at first bite, but because of geographic circumstances our love affair wouldn't happen until a bit later anyways. I had been listening to NPR at work one morning when they aired a segment suggesting simply seasoned avocado mashed with lime and spread on sourdough toast for breakfast. Even though I hadn't actually had an avocado at that point (having grown up in a northeast Pennsylvania former mining town), I said to myself, "Yes, yes that is what I want. That is clearly the meaning of life. Avocado for breakfast. On toast. I want to be a person who eats avocado on sourdough for breakfast." At that point we were living in Seattle, and somehow, on my first try, I picked out an avocado that was perfectly ripe and ready to eat (which is surprising, because, as I now know, most of them are sold hard, meant to be eaten after a few days to a week). That segment on NPR was correct - it was most definitely good. But it wasn't quite meant to be at that point. A year later we ended up in Southern California, where we could at long last resume our relationship. And what a relationship it has been. Always being there for us, so creamy and green and buttery. And since then we have all lived happily together. Even the notoriously picky lad has fondness for this produce.
Now, as for this particular avocado pasta recipe goes, I feel as though I should be apologizing for the light green hue. Saying such things like, "Oh it may appear an unappealing green, but once you dig in you'll love it." But I cannot do that. I cannot sincerely apologize for the hue. It is apologizing for an essential part of avocado. And I cannot do that to this fruit/vegetable thing. I just can't. We just need to accept - nay - celebrate its wonderful green color. I love the avocado for its entire being - not only for its creamy, buttery flesh, but also for its hard pit and its scaly green skin. And for the fresh pea color it gives this pasta.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot, minced
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup vegetable broth
2 avocados
1 tablespoon lemon juice
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon toasted and ground coriander
1/4 teaspoon smoked paprika
1/2 cup frozen corn kernels
1/2 cup frozen peas
12 ounces medium shells
Instructions
Bring a large pot of water to boil and cook the pasta shells according to pasta directions. Drain the pasta, then set aside the pot to use later (if you are interested in reducing the amount of dishes used like me, if not - feel free to grab another pot!). In a bowl, mash together the avocados, lemon juice, kosher salt, pepper, cumin, coriander, and paprika. Melt the olive oil and butter in the reserved pot over medium heat. Add shallot. Once that softened, add the garlic and red pepper flakes. Saute for a minute, until fragrant. Add the vegetable broth, and let everything cook together for a minute. Reduce heat to low and pour the shells in the pot. Then add the avocado mixture, coating the shells with the avocado. Add the corn and peas. Once the peas and corn are cooked, take off heat and serve.
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