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Silky Avocado Linguine with Strawberries and Tomatoes

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.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 4


  • 1 Food Processor


  • 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
  • ¼ cup olive oil
  • 2 heirloom tomatoes cut into wedges
  • 200g (7oz) strawberries sliced
  • English cucumber julienned
  • 200g (7oz) tub bocconcini drained
  • gochugaru ** for sprinkling, optional
  • fresh basil leaves for sprinkling


  • 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 the olive oil. Blitz until very smooth.
    2 avocados, 3 shallots, 5 cloves garlic, ¼ cup basil leaves, 1 lemon, 1 tsp kosher salt, ¼ cup olive oil
  • Pour the sauce over the linguine and 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


** You can substitute gochugaru for Aleppo pepper flakes or crushed red pepper flakes if you prefer.
Keyword avocado, bocconcini, heirloom tomatoes, linguine, Pasta, strawberries