Egg Pasta with Avocado and Cherry Tomatoes
- Total time
- 20 min
- Serves
- 4
- Cuisine
- Italian
Ingredients
- 8 oz egg pasta ((or pappardelle))
- 4 Tbsp extra virgin olive oil ((plus more))
- 2 cloves garlic ((finely minced))
- ¼ tsp parsley ((chopped, as desired))
- 1 ½ cups cherry tomatoes ((or grape tomatoes))
- 1 large avocado ((ripe, or 2 small avocados, cut into cubes))
- ⅛ tsp salt ((to taste))
- ⅛ tsp pepper ((to taste))
- ⅛ tsp parsley ((to garnish))
Steps
- 1
Bring water to a boil in the pastaiola, add salt and then cook the pasta as directed on the package.
- 2
While the pasta is cooking, put the olive oil in the skillet over medium high heat, along with the garlic and parsley.
- 3
Turn the heat up, and add the tomatoes, cooking for just a few minutes to blister them, but not to cook them into a sauce.
- 4
Drain the pasta, reserving the water in the pot.
- 5
Add the pasta to the tomatoes in the skillet, with some chopped parsley, about ¼ to ½ cup (60 ml to 120 ml) of pasta water and a generous drizzle of olive oil. Toss to combine all the ingredients.
- 6
Lastly, add the chopped avocado very gently, as we want to keep the avocado from getting creamed into the pasta.
- 7
Serve immediately and top with more chopped parsley and grated cheese if desired.
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