Pasta with Pestocado (Avocado Pesto) & Broccoli

According to America’s Test Kitchen, Pestocado is the “hottest new ‘it’ sauce.” Avocado replaces the cheese in this full-flavored pesto. It was creamy and delicious.

The recipe was adapted from America’s Test Kitchen’s cookbook, More Mediterranean, via americastestkitchen.com. I modified the method and used linguine fini, Meyer lemon, walnuts, and two garlic cloves. Easy and great.

Yield: Serves 4 to 6

  • 1 T table salt, for cooking broccoli and pasta
  • 12 to 16 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
  • 1 pound spaghettini, or spaghetti
  • 1 ripe avocado, halved and pitted
  • 1 cup fresh basil leaves, plus more for garnish
  • 1/2 cup shelled pistachios or walnuts, toasted and chopped, divided
  • 3 anchovy fillets, rinsed
  • 2 tsp toasted fennel seeds
  • 2 garlic cloves, minced
  • 1/2 tsp coarse salt
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice (I used Meyer lemon)
  • 1/4 cup (4 T) extra-virgin olive oil, plus extra for drizzling
  • freshly ground black pepper
  1. Heat an oven to 375 degrees F. Spread the nuts in a single layer on a rimmed baking sheet and toast until browned and fragrant, about 5 minutes. Set aside to cool. Coarsely chop.
  2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon table salt and broccoli stalks and cook for 1 minute. Add florets and cook until stalks and florets are tender, 2 to 3 minutes.
  3. Using slotted spoon, transfer broccoli to colander set over bowl (do not discard boiling water). Let broccoli drain and cool slightly, about 5 minutes; set aside.
  4. Add pasta to reserved boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
  5. Process 1 cup broccoli, 1/2 cup pasta cooking water, avocado, basil, 1/4 cup chopped nuts, anchovies, fennel seeds, garlic, lemon zest and juice, and coarse salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
  6. With processor running, slowly add oil until incorporated, about 15 seconds.
  7. Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting consistency with remaining reserved cooking water as needed.
  8. Stir in remaining broccoli and season with salt and pepper to taste.
  9. Sprinkle with remaining 1/4 cup pistachios. Garnish with fresh basil and drizzle with extra oil, as desired. Serve.

Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

  • coarse salt
  • 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
  • 3 T unsalted butter, cubed, divided
  • 1 tsp freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino Romano
  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
  4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
  5. Transfer pasta to warm bowls and serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Linguine with Asparagus & Egg

Oh my. It has been a long time since I’ve devoted time to blogging. Spring yard work and cleaning always consumes my schedule this time of year. (and I am so exhausted from doing all of it… I can’t muster up any energy in my spare time to do anything else. :/ ) I have been cooking though! TONS of tasty and quick dishes… I plan to start sharing some of them with you! 🙂

I love the combination of asparagus and eggs. It screams springtime to me. This vegetarian main dish is simple and delicious. The recipe was adapted from Everyday Food. I doubled the asparagus and used Parmigiano Reggiano and linguine fini noodles. We ate the leftovers with sliced and diced hardboiled eggs over the top. Great.

Yield: Serves 4, generously

  • coarse salt and ground pepper
  • 3/4 pound linguine fini (I used Barilla), linguine, fettuccine
  • 2 1/4 pounds asparagus, ends trimmed, halved lengthwise
  • 3 T unsalted butter
  • 1/4 cup grated Parmigiano Reggiano (1/2 ounce), plus more for serving
  • 4 large eggs
  1. In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last two minutes of cooking (if large) and last minute of cooking (if thin).
  2. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
  3. While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top.
  4. Crack each egg into a small bowl and gently pour into skillet. Partially cover, and cook until whites are set and yolks are runny, about 4 minutes. With a slotted spoon, transfer eggs to a paper towel-lined baking sheet.
  5. To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with additional cheese, as desired.

IMG_3816

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,382 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Roasted Salmon with Lemon-Brown Butter Asparagus & Peas
Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Bread Machine Brioche
Chicken Stew with Biscuits
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
One-Pan Orzo with Spinach & Feta
Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites
Ottolenghi's Tomato & Pomegranate Salad
Foodista Food Blog of the Day Badge
%d bloggers like this: