When we were in Mexico a couple of years ago, we had dinner at a little Italian place, twice I think--it was either that or another quesadilla! They served an avocado pasta sauce that somehow blended the ingredients of the Yucatan with the cuisine of Italy. It was more than memorable, it was unique and special. Unforgettable.
I haven't tried to recreate it, but the idea has lingered in my mind. And the other day I was thinking about those green chiles in my freezer, the avocado sauce, citrus...and a creamy pasta sauce. This was my first attempt, but I think it turned out very well...
Recipe: Green Chile-Avocado Pasta Sauce
The subtle heat and buttery flavor of the Hatch chiles is emphasized by the avocado and lime. Utterly delicious and decadent.
Ingredients
1 lb. bow tie or linguine pasta
6-7 Hatch (Anaheim) green chiles, roasted, seeded and skinned (you should be able to find those in your freezer if you went to all of that trouble earlier in the year.)
1 large avocado, seeded, diced and skinned
Zest and juice of one lime
3 cloves garlic, minced
4 oz. cream cheese (This is what I did with the leftover from the Hot Onion Soufflé!)
1/4 cup sour cream
1/4 cup cilantro, thick stems removed
1 Serrano pepper, halved and seeded, cut into large pieces
Salt to taste
Directions
Cook pasta according to directions on the package. In a food processor, combine all the other ingredients and process until smooth. Once pasta is cooked, reserve 1/2 cup pasta water, drain and stir in sauce. Add pasta water until a smooth, creamy consistency is reached. Taste and adjust seasoning.
I added a can a drained and rinsed garbanzo beans, but you could choose any protein you might like.
I haven't tried to recreate it, but the idea has lingered in my mind. And the other day I was thinking about those green chiles in my freezer, the avocado sauce, citrus...and a creamy pasta sauce. This was my first attempt, but I think it turned out very well...
Recipe: Green Chile-Avocado Pasta Sauce
The subtle heat and buttery flavor of the Hatch chiles is emphasized by the avocado and lime. Utterly delicious and decadent.
Ingredients
1 lb. bow tie or linguine pasta
6-7 Hatch (Anaheim) green chiles, roasted, seeded and skinned (you should be able to find those in your freezer if you went to all of that trouble earlier in the year.)
1 large avocado, seeded, diced and skinned
Zest and juice of one lime
3 cloves garlic, minced
4 oz. cream cheese (This is what I did with the leftover from the Hot Onion Soufflé!)
1/4 cup sour cream
1/4 cup cilantro, thick stems removed
1 Serrano pepper, halved and seeded, cut into large pieces
Salt to taste
Directions
Cook pasta according to directions on the package. In a food processor, combine all the other ingredients and process until smooth. Once pasta is cooked, reserve 1/2 cup pasta water, drain and stir in sauce. Add pasta water until a smooth, creamy consistency is reached. Taste and adjust seasoning.
I added a can a drained and rinsed garbanzo beans, but you could choose any protein you might like.