Go Back
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

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

Equipment

  • 1 Food Processor

Method
 

  1. 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
  2. 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
  3. 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.