Noodles with avocado - Pilar Hernández's Chilean Kitchen
One of my Twitter followers (thanks, Frank!) asked me if I'd tried this combination of noodles and avocado, because it was one of his favorite dishes when he was short on time and didn't have much on hand. It's different, but super tasty and a practical option for summer.
- 200 grams of wholemeal or white noodles
- 1 large ripe avocado
- 1 tablespoon of freshly squeezed lemon juice
- 1/4 cup chopped cilantro
- 1 clove of chopped garlic, optional
- 2 tablespoons of cream cheese, optional
- salt, pepper
- In a large, wide pot, put plenty of water with salt and oil. Heat over high heat.
- Once it comes to a boil, DO NOT lower the heat and add the noodles, stir with a wooden spoon, and once the water returns to a boil, set a timer for the number of minutes indicated on the package. Taste and drain.
- Meanwhile, put the remaining ingredients in the blender and process until you have a creamy sauce. Taste and adjust the seasoning.
- Mix part of the noodle package, about 200 grams, with the avocado sauce and serve immediately.
I loved the color the noodles took on, and it can be served as a main dish or accompanied by shrimp or chicken skewers, or with ground hard-boiled egg on top.
What kind of noodles can be used?
Generally, tagliatelle is the most classic option, but I also like spirals, which hold the sauce well. You can use short or long noodles.
What other herbs can be used?
Cilantro or parsley are ideal because they contribute to the salsa's lovely green color, but chives or basil work well in the summer too. Even mint. If you use fresh rosemary or oregano, use less because they are stronger.
In other Latin American countries, this salsa includes cooked poblano peppers or finely chopped raw jalapeños. If you enjoy those flavors or spicier food, I recommend it.
Description
A quick and delicious recipe.
