Quick Avocado Pasta
Ingredients:
1 package of Rossi Pasta (your choice of flavor), cooked and in reserve.
1 medium avocado, chopped
1 cup plum tomatoes, diced
1 cup fresh mushrooms, sliced
1 cup fresh chicken stock or ½ can broth
1/2 cup half & half or heavy cream
1/4 cup dry white wine or sherry
3 tablespoons butter
1 tablespoon balsamic or wine vinegar
1 tablespoon tamari or soy sauce
3 cloves garlic, thinly sliced
1 tablespoon minced, dehydrated onion
1/2 teaspoon hot pepper flakes
4 ox pecorino romano
1 pinch clove
1 dash ginger ( or visa versa)
lime wedges
DIRECTIONS:
1. Saute the garlic, tomatoes and mushrooms in ½ of the stock and all of the wine for 3 or 4 minutes.
2.Add the butter, vinegar, balance of stock and avocado. Return to a slow boil.
3.Add the hot pepper, clove, ginger, half & half and ½ of the cheese. Stir well and simmer for a couple of minutes and incorporate with the cooked pasta.
4. Sprinkle with minced onion. Serve with balance of cheese, lime wedges and pepper mill.
Serves 7 cups.
A NOTE FROM JOHN ROSSI:
A quick, interesting dish that allows the avocado to star!
NOTES AND SUGGESTIONS:
Should you desire a larger dish, sauté in a couple plump chicken breasts during step one while increasing the stock used by ¼ cup:
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