Avocado season is here… and even though a few slices of avocado is the perfect accompaniment to any meal, and with so many ripening all at the same time, I’ve had to find creative ways to eat them all by myself…
This Avocado Pasta has become the last few weeks in my go-to lunch… it’s easy to make, mainly an assembly of flavors, because all you are cooking is the pasta. Think of it like a pasta salad meets a guacamole and they decide to hang out together… It’s refreshing because of the addition of the spearmint leaves. Do not skip them… it’s partly what makes this dish special. Trust… and your taste buds will be rewarded.
2 cups uncooked pasta, I use gluten-free quinoa pasta
2 medium avocados, chopped
1 shallot, minced
15-20 grape tomatoes, halved
15 spearmint leaves and 5 extra ones, all julienned and separated
5-6 sprigs of flat-leaf parsley, chopped
The juice of 1 lime
3 large handfuls arugula
Extra Virgin Olive Oil
Salt and Pepper
- Cook by boiling your desired pasta in salty water according to the package directions… I used quinoa pasta this time around. I buy it at Costco.
- While the water boils and past cooks, prepare the avocado mixture – in a bowl mix together the avocados, shallot, lime juice, tomatoes, parsley, 15 spearmint leaves. Season with olive oil, salt and pepper and toss well to combine the flavors.
3. When the pasta is fully cooked, drain it well and add to the bowl where the avocados and tomatoes have been marinating. Toss well to combine. Add the arugula leaves, a light sprinkle of garlic salt and extra spearmint leaves and toss one final time to combine and for the arugula to wilt a bit.