Pasta with Avocado Cream, a cold summer first course, simple and quick to prepare, perfect for an everyday lunch. This recipe is also ideal for those intolerant or allergic to gluten because it is made with chickpea pasta. A variation of the cold lentil pasta with avocado pesto, shrimp, and cherry tomatoes, but in a vegetarian version.
From a vitamin perspective, legume pasta is a good source of B vitamins and is perfect in a diet for celiac disease and lactose intolerance. There can be various types of legume pasta: with red lentils, peas, or chickpeas, as in my recipe. It lends itself to innumerable seasonings, and I love this type of pasta. Often, when I am alone for lunch, I prepare it with a simple tomato sauce. But today I propose it with avocado cream, feta, and cherry tomatoes. A typically summer seasoning and therefore a perfect first course to enjoy cold.
For this version, I recommend cooking the pasta in a saucepan with plenty of salted water and not in a pressure cooker. It’s a type of pasta that doesn’t suit this cooking method. Moreover, its cooking times are significantly shorter than those required to cook classic durum wheat pasta. Simple, quick, and tasty, the pasta with avocado cream and cherry tomatoes will be ready in a click!
If you are interested in other summer first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 377.44 (Kcal)
- Carbohydrates 16.21 (g) of which sugars 6.03 (g)
- Proteins 12.24 (g)
- Fat 30.52 (g) of which saturated 9.00 (g)of which unsaturated 8.25 (g)
- Fibers 6.13 (g)
- Sodium 1,154.93 (mg)
Indicative values for a portion of 302 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups chickpea pasta
- 1 avocado
- 7 oz feta
- 9 oz cherry tomatoes
- 3 tbsps extra virgin olive oil
- 1 tbsp lemon juice
- salt (to taste)
Tools
- High-sided Saucepan
- Blender
- Bowl
- Cutting Board
- Knife
Steps
First, cook the pasta in plenty of salted water, following the cooking times on the package. Then drain it, rinse it under cold water, and transfer it to a bowl to cool.
Then clean the avocado, cut it in half, and remove the pit. Extract the pulp and transfer it to the glass of a blender or immersion blender. Add the lemon juice, 10 g of oil, season with salt and pepper, and blend until smooth.
Now wash the cherry tomatoes and quarter them, and dice the feta. Add the avocado cream to the pasta with the remaining oil and mix. Then add the cherry tomatoes and feta and mix again.
Add another sprinkle of pepper, if you like. The cold legume pasta with avocado cream, cherry tomatoes, and feta is ready to be served.
Storage and Tips for Pasta with Avocado Cream
The cold legume pasta can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Pasta with Avocado Cream
What can I substitute for feta?
Instead of feta, you can use fresh cheese or another cheese of your choice.
