Ingredients
Let’s gather everything you need to bring this dish to life. Each ingredient is chosen for its ability to enhance the overall flavor and texture, just like the dishes I learned to cook at my grandmother’s side.
- 12 ounces of your favorite pasta (I love using fettuccine)
- 2 ripe avocados, peeled and pitted
- 1 cup fresh cilantro leaves
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional, for a nutty finish)
- Pinch of red pepper flakes (for a bit of heat)
Feel free to substitute spinach for cilantro if you prefer a milder flavor or add a handful of cherry tomatoes for a pop of color and sweetness.
Instructions
Let’s dive into the cooking process, where memories of stirring pots with my abuela guide each step. Cooking is as much about the journey as it is about the destination.
- Begin by cooking your pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a food processor, combine the avocados, cilantro, garlic, lime juice, and olive oil. Blend until smooth and creamy, much like the sauces I watched my grandmother prepare without a recipe.
- Season the avocado sauce with salt, pepper, and red pepper flakes. Adjust the seasoning to your liking — remember, cooking is an art, not a science.
- In a large mixing bowl, toss the cooked pasta with the avocado sauce, adding a bit of reserved pasta water to achieve your desired consistency.
- If using, sprinkle the Parmesan cheese over the pasta and gently mix it in, allowing it to melt slightly and add a nutty depth to the dish.
- Serve immediately, garnished with a few additional cilantro leaves for a fresh, vibrant touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International