I am overjoyed that May is avocado month! Avocados are one of my favorite foods, and California is the mecca for the very best avocados. I think I eat avocado in some form almost every day, so I have a lot of recipes and ideas to choose from. A few regulars that make my list each week are avocados mashed up and spread on toast with salt and pepper for breakfast, or mixed with tuna fish on crackers for lunch. I also substitute avocado for cheese on all sandwiches.
For my May debut, I wanted to share this fabulously spicy avocado pasta dish. I’d never grilled avocados before, but this just goes to show you that you can pretty much grill anything. The Hubs, a pasta fanatic, absolutely loved this dish, and we’ll for sure be having it again soon.
Smoky Avocado Linguine with Black Beans recipe from Taste with the Eyes
Cut an avocado in half and brush with olive oil. Grill flesh side down until the fruit is nicely charred. Scoop out the flesh and put it in a food processor. Add a handful of cilantro, the juice from one lime,1/4 t. salt & 1/8 t. cayenne (or to taste), and one garlic clove.
Process to make a purée. Then stream in 1/4 c. fruity olive oil to make a sauce consistency. Taste for balance. Add more lime juice or salt if necessary. Add avocado sauce to al dente whole-grain linguini and toss to coat. Add cilantro leaves and lime zest.
Mix black beans with finely diced red onion and serrano chile. Add a drizzle of olive oil, a squeeze of lime juice, chopped cilantro and salt to taste. Stir gently and let sit to meld the flavors. Spoon beans over the pasta. Alternatively, the beans can be tossed with the pasta.