Weekday Vegetarian: Linguine with Smoky Avocado Sauce
Photo: Kelly Rossiter/CC BY 2.0
Grilling avocados seems to be all the rage these days, and I finally tried it. It took me a while to get accustomed to the idea, because I always think of avocados as a cool, creamy treat, but I have to admit that I was pleasantly surprised.
This was a recipe that my daughter wanted to try, and it is one that I myself would probably have passed over, but I really enjoyed it, and would happily make it again. It's one of the great things about having someone else living in the house who likes to cook, it broadens my horizens a bit and I try flavour combinations that I wouldn't otherwise think of.
The ingredient list for this is a bit loose, because a lot is contingent on the size of the fruit, the juiciness of the lime and so on. We used a jalapeno pepper rather than a serrano chili and it worked out just fine. The trick here is to taste the sauce frequently as you go along, to get the flavour combination that pleases you. The one problem I had was that I didn't think to soak the red onion in ice water before dicing it, and it was unpleasantly bitter, otherwise the dish was delicious. I had some black beans left over, so I just made a quick soup for lunch the next day using some vegetables up from the fridge.
This recipe is from the website Taste With the Eyes.
Linguine with Smoky Avocado Sauce
- 1 avocado
- 1/4 cup extra virgin olive oil, plus some for drizzling
- Handful of cilantro
- Juice of 1 lime, or more to taste
- 1/4 tsp salt
- 1/8 tsp cayenne, or more to taste
- 1 garlic clove
- 1/2 cup canned black beans, drained and rinsed
- 1/2 red onion, diced
- 1 serrano chili, chopped finely
1. Cut an avocado in half and brush with olive oil. Grill flesh side down until the fruit is nicely charred. Scoop out the flesh and put it in a food processor. Add a handful of cilantro, the lime juice, salt and cayenne, and one garlic clove. Process to make a purée.
2. Stream in 1/4 cup olive oil to make a sauce consistency. Taste and add more lime juice, salt or cayenne if necessary. Set aside.
3. In a separate bowl mix black beans with finely diced red onion and serrano chile. Add a drizzle of olive oil, a squeeze of lime juice, chopped cilantro and salt to taste. Stir gently and let sit to meld the flavors.
4. Cook linguine until pasta is al dente. Drain and add avocado puree and mix until well incorporated. Spoon bean mixture over the pasta and serve immediately.