Tagliatelle with avocado

Category: Dishes from cereals and flour products
Kitchen: American
Tagliatelle with avocado

Ingredients

Ripe avocado 2 pcs
Cherry tomatoes 8-12 pcs
Basil 1 bundle
Olive oil 4-6 tbsp, more to taste
Salt pepper taste
Garlic optional
Pasta (tagliatelle, spaghetti) 350 g

Cooking method

  • A very simple, very quick and very tasty American dish. An acquaintance of mine was on a business trip in New York, came back from there with a pair of idiotic pink jeans with roses and a new ingenious recipe.
  • Put the tagliatelle to cook. Pour olive oil into a salad bowl, season with salt and pepper, add diced avocados, cherry tomatoes in half. Put the finished pasta with tongs to the avocado and tomatoes. I do not put it in a colander, as it retains a little water on the pasta. Rotate tagliatelle several times in a cup, add fresh basil leaves. Very large leaves can be torn a little. Turn the tagliatelle again and place on plates. Add some olive oil and cheese to each if desired.
  • Tagliatelle with avocado Tagliatelle with avocado Tagliatelle with avocado Tagliatelle with avocado
  • Gruyere is a Swiss cheese, it was not sanctioned.
  • It seems that in America they usually take spaghetti, and punch avocados with a blender. But even diced avocado, together with olive oil and in contact with hot pasta, forms a kind of sauce. And the blender doesn't need to be washed, and the dish has additional texture.

The dish is designed for

4 servings

Time for preparing:

10 minutes

Cooking program:

plate

Note

I love this recipe for its amazing combination of flavors and absolute ease of preparation. I love tagliatelle, I love cubed avocados, I love whole leaves of basil. And lots of good olive oil.

Arka
Class! Everything I love is in one plate! And Gruyere is generally my favorite hard cheese.
Thanks for the recipe! Very simple and for sure a bomb!
RepeShock

Class !!! Favorite combination and favorite Gruyere
Thank you!
Arka
RepeShock, sister!
Dara
How simple and certainly delicious. I will definitely try.
RepeShock

Arka, exactly! )))))
olalukoya
Cronut, thank you, I liked it with avocado, but I don't have Gruyere, replaced it with manchego, it's also very tasty.
marina-asti
Cronut, no photo, sitting with my husband, almost purring!
I love avocado very much.
Butter, basil and in the autumn-spring time I make a paste with dried tomatoes very often, but it never occurred to me to add avocado there!
Cronut
marina-asti, precisely, that never occurred to anyone! : udarilsya: just like everything brilliant. I myself am surprised every time I cook.
How delicious, how simple!
I went through the entire pasta section on the Bread Maker, following one recipe, not searching to make sure no one else has posted.

olalukoya, a good, seasoned manchego must be good. But in general - down with the cheese from the recipe, it is not required there!

And manchego is Spanish, he is under sanctions. For me it is better to save it for something sweet, classic quince marmalade, figs. Or baked peppers with saffron and paprika ... Whoa, when is the vacation ?!
Lisichkalal
Oh, how delicious! True, without the basil, with him at all! But served with grano cheese. The dish is elegant, tasty, hearty and easy to prepare. With homemade pasta, why not a guest option? Thanks for the recipe.
Jeanne44
Thanks for the recipe! Very helpful in Post! I also finely chop the garlic. Very tasty, simple and fast!

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