Recipe: California Tomato Pasta (with avocado, red onion, and fresh basil)

CALIFORNIA TOMATO PASTA

3 large very ripe California avocados, pitted and scooped from peel
3 tbsp freshly squeezed lime or lemon juice
3/4 cup finely chopped red onion
3 cups peeled, seeded, drained, and chopped ripe tomato
2 cups chopped fresh basil
salt
freshly ground black pepper
1 pound linguini or other dried pasta
fresh basil sprigs for garnish
Freshly grated Parmesan cheese, preferably Parmiiano-Reggiano, for passing

In a large pot, bring 4 quarts water to a boil over high heat.

Meanwhile, in a mixing bowl, mash the avocado. Stir in the lime or lemon juice, onion, tomato, chopped basil, and salt and pepper to taste. Set aside.

When the water boils, stir in 1 tablespoon salt, add the pasta, and cook until tender but still firm to the bite. Drain and transfer to a preheated bowl.

Quickly stir in the reserved avocado mixture. Garnish with basil sprigs and serve immediately. Pass the cheese at the table.

Servings: 4
Source: California Avocado Commission