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RECIPE
11 INGREDIENTS6 STEPS30MIN

Fusilli Lunghi with Avocado and Sambal

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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A good way to save those avocados that are almost too ripe! This creamy, spicy pasta is a great change up from a more traditional pasta sauce. The extra avocado preserve can also be stored in an airtight container and used to spread on toast, eggs, or as a salad topping.

30MIN

Total Cooking Time

11

Ingredients
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2
1/2 cup
Extra-Virgin Olive Oil
1/4 cup
Lemon Juice , freshly squeezed
Lime Juice
1 Tbsp
Chili Paste
1 tsp
Garlic Paste
to taste
1/2 cup
Fresh Cilantro , finely chopped
8 oz
Fusilli Pasta
1 splash
Maggi Seasoning
1/4 cup
Pecorino Romano Cheese , freshly grated
to taste
Sambal
(optional)
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Directions

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Step 1
To make avocado preserve: Remove the flesh Avocados (2) , and place in a bowl. Add Extra-Virgin Olive Oil (1/2 cup) , Lemon Juice (1/4 cup) , Chili Paste (1 Tbsp) , Garlic Paste (1 tsp) , and Salt (to taste) .
Step 2
Add Fresh Cilantro (1/2 cup) , mash all ingredients coarsely together, then check/adjust seasoning.
Step 3
Cook Fusilli Pasta (8 oz) al dente according to package directions. Drain, and reserve 1 cup of the pasta water.
Step 4
Add 1 cup of the avocado preserve and Maggi Seasoning (1 splash) and mix well.
Step 5
Add Pecorino Romano Cheese (1/4 cup) .
Step 6
Mix well, check and adjust seasoning if needed. If it's too dry, add some of the cooking water, top with more cheese. Add the Sambal (to taste) on top if desired.

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