Avocado-Lime Pasta

When I saw this recipe on Krumkaker I fell in love. So simple, fresh, and different. A Scandinavian pasta dish inspired by a Swedish blog named Pickipicki. This dish could be made year-round but it is a perfect summer meal because it requires so little cooking. I only modified it slightly by adding more garlic and drizzling the finished dish with olive oil. We ate it with fresh Italian orecchiette. Creamy, quick, and GREAT!

  • 3/4 pound dry or fresh pasta (I used fresh orecchiette)
  • 2 large, ripe avocados, diced
  • Juice of one lime
  • 3 cloves of garlic, chopped
  • Pinch of red chili flakes
  • coarse salt, freshly ground black pepper, to taste
  • handful of basil, chiffonade
  • 1/2 cup Parmesan, grated, or more to taste
  • olive oil, drizzled over the top of the dish

IMG_4940

  1. Boil the pasta in salted water and cook according to package directions.
  2. In the interim, peel, stone and dice the avocados. Toss diced avocado in a bowl with lime juice, salt, pepper and some chili flakes.
  3. Drain pasta, and toss with ingredients, including basil and grated cheese. Drizzle with olive oil. Serve warm or cold.

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