Spinach and Avocado Linguine
An easy spring or summer pasta using raw spinach and avocado, hinted with lemon an garlic, and ready in the time it takes to boil the linguine.
Servings: 4
Equipment
- Food Processor If you don't have one, it can be improvised by way of mixing the avocado by hand and adding the spinach in separate and torn.
Ingredients
- 1/4 tsp fine sea salt or kosher salt, plus more for cooking pasta
- 1 lb linguine
- 2 ripe medium avocados, pitted
- 1 cup lightly packed fresh spinach leaves
- 1/4 cup grated Parmigiano-Reggiano, plus more for garnish or a local cheese with a hard and sharp profile
- 1 clove garlic, smashed
- 1 tsp fresh thyme, center stem discarded
- 1-4 tbsp freshly squeezed lemon juice, depending on preference
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- Coarsely ground fresh pepper, to taste
Instructions
- Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente, tender yet firm to the bite, according to the package directions. Reserve 2 cups (480 ml) of the pasta water before draining. Drain well.
- In the meantime, scoop the flesh from the ripe avocados, discarding the skins and pits. In a high-powered food processor, combine the avocados, spinach, grated cheese, garlic and thyme. Add the desired amount of lemon juice. If you are unsure about the amount to use, start by adding only 1 tablespoon (15 ml) and proceed with the recipe, then taste after the sauce has been added to the pasta- you can always add more of the recommended lemon juice; giving a gentle toss, before serving.
- Add the olive oil and salt to the food processor and pulse until smooth and creamy, scraping down the sides of the processor if needed. If the sauce appears a bit thick, you can thin it a bit later with the pasta water. Set the mixture aside.
- Add the pasta to a large serving bowl. Add the avocado mixture and 1/2 cup (120 ml) of the reserved pasta water to the pasta, tossing well to coat evenly. Continue to add more pasta water, a little at a time, tossing well with each addition of water, until the desired consistency is reached. The final texture should be creamy with movement.
- To serve, top with freshly grated cheese, coarsely ground fresh pepper and a light drizzle of extra virgin olive oil.
Notes
Avocado tends to oxidize, turning brown, once cut. While the citric acid of the lemon juice will slow this process, the dressing will begin to slightly discolor over time. This dish is best served the same day it is prepared.