To make avocado preserve: Remove the flesh
, 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)
Salt (to taste)
Fresh Cilantro (1/2 cup)
, mash all ingredients coarsely together, then check/adjust seasoning.
Fusilli Pasta (8 oz)
al dente according to package directions. Drain, and reserve 1 cup of the pasta water.
Add 1 cup of the avocado preserve and
Maggi Seasoning (1 splash)
and mix well.
Pecorino Romano Cheese (1/4 cup)
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.