Silky Avocado Linguine with Strawberries and Tomatoes
This Silky Avocado Linguine features strands of cold pasta tossed with a creamy garlic-heavy avocado sauce topped with fresh tomatoes wedges, sliced strawberries, cucumber, and chewy bocconcini.
Equipment
- 1 Food Processor
Ingredients
- 454g (1lb) uncooked linguine
- 2 avocados coarsely chopped
- 3 shallots coarsely chopped
- 5 cloves garlic peeled
- ¼ cup basil leaves tightly packed
- 1 lemon juiced
- 1 tsp kosher salt
- ½ cup olive oil divided
- 2 heirloom tomatoes cut into wedges
- 200g (7oz) strawberries sliced
- ⅓ English cucumber julienned
- 200g (7oz) tub bocconcini drained
- gochugaru ** for sprinkling, optional
- fresh basil leaves for sprinkling
Instructions
- Bring a large pot of water to a rolling boil. Liberally salt the water and add the pasta. Cook according to the package's directions. Drain the pasta and rinse until cold water. Set it aside.454g (1lb) uncooked linguine
- Place the avocado, garlic, shallots, basil, lemon juice, and salt in a large food processor. Turn the food processor on and slowly stream in half of the olive oil. Blitz until very smooth.2 avocados, 3 shallots, 5 cloves garlic, ¼ cup basil leaves, 1 lemon, 1 tsp kosher salt, ½ cup olive oil
- Pour the sauce over the linguine and add the remaining olive oil. Toss to coat. Transfer the pasta to a platter and top with tomatoes, strawberries, cucumber, and bocconcini. Finish with a sprinkling of gochugaru and additional fresh basil leaves if desired.2 heirloom tomatoes, 200g (7oz) strawberries, ⅓ English cucumber, 200g (7oz) tub bocconcini, gochugaru **, fresh basil leaves
Notes
** You can substitute gochugaru for Aleppo pepper flakes or crushed red pepper flakes if you prefer.