During a recipe throw down at Eat Write Retreat a couple of weeks ago I was fortunate enough to win the grand prize of the quick fire recipe challenge. The grand prize included a $100 gift card to Williams-Sonoma, a Calphalon Dutch Oven and a 3-month supply of California Avocados delivered to my house a flat at time over the summer. I received my first flat of California Avocados and they were simply delicious. I couldn’t get enough of them and was finding new and unique ways to enjoy my supply of fresh avocados.
In addition to my gorgeous avocados, I had a fresh supply of greens courtesy of the summer CSA.
I knew the arugula would be a nice compliment to the avocado so I decided to make a fresh pasta dish using linguine avocado and arugula. I use fresh pasta whenever I can and used it for this Linguine Avocado and Arugula dish but if you don’t have fresh linguine on hand, feel free to use the boxed kind. I am a “use what you got” kinda gal.
To begin, I sautéed six cloves of crushed garlic in some butter while boiling my pasta. I then added the cooked pasta to the butter and garlic and tossed liberally. Once the linguine was fully covered in the butter and garlic I added the arugula and chopped avocado and added it to the pan cooking over medium-low heat to warm the avocado and slightly wilt the arugula.
I then finished the dish with more butter, and kosher salt and fresh cracked black pepper.
The result was a rich, fresh tasting dish of Linguine Avocado and Arugula. The spiciness of the arugula is tamed by the creamy avocado. The sautéed garlic sticks to the linguine and is the perfect base for this fresh summer dish.
- 6 cloves of garlic
- 5 TBSP butter
- 1 pound of linguine, preferably fresh
- 2 avocados, chopped
- 3 cups fresh arugula, chopped
- Freshly grated parmesan cheese to finish (optional)
- Chop the 6 cloves of fresh garlic and sautee in a large pan with 4 tablespoons of butter. Sautee until garlic is translucent. Do not burn. Set aside. Boil linguine in a separate large pot with heavily salted water. As linguine is cooking, roughy chop fresh arugula and set aside. Chunk avocado into bite sized pieces and set aside. Once linguine is ready, drain completely and then add to large pan with sautéed garlic. Fully coat pasta in butter and cooked garlic. Turn heat to medium low and add arugula and avocado to pasta, butter and garlic and toss to fully incorporate. Cook until arugula is slightly wilted and avocado is warmed. Finish with salt, fresh ground pepper and grated parmesan cheese. Serve warm.
I am so obsessed with this dish, I’ve already made it twice. This easy dish of Linguine Avocado and Arugula is perfect for those times when you want to eat something light and fresh. I hope you love this dish as much as I do. Enjoy!
The avocados used in this post are part of a prize I won. As always opinions are my own.
This article was written by food blogger Linda Arceo and Giggles, Gobbles and Gulps