Pasta

California Tomato Pasta
(Serves 4)

*This recipe is courtesy of the California Avocado Commission.

• 3 large very ripe avocadoes, pitted and scooped from peel
• 3 Tbsp freshly squeezed lime or lemon juice
• ¾ cup finely chopped red onion
• 3 cups (about 2 lbs) peeled, seeded, drained and chopped ripe tomatoes (peel tomatoes by dunking into boiling water for 1 min. and then immediately plunging them into cold water; the skins should slip off easily)
• 2 cup chopped fresh basil
• Salt and freshly ground pepper, to taste
• 1 lb linguini or other dried pasta
• Fresh basil sprigs for garnish
• Freshly grated Parmesan cheese, for passing.

1. In a large pot, bring 4 quarts water to a boil over high heat.
2. Meanwhile, in a mixing bowl, mash the avocado.
3. Stir in the lime or lemon juice, onion, tomato, chopped basil and salt and pepper to taste. Set aside.
4. When the water boils, stir in 1 tbsp salt, add the pasta and cook until ad dente. Drain and transfer to a pre-heat bowl.
5. Quickly stir in the reserved avocado mixture.
6. Garnish with basil sprigs and serve immediately.
7. Pass the cheese at the table.