Charro Pasta with California Avocado
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Ingredients
Serves:
12
| 1 1/2 | lb. | red onion, diced |
| 2 | lb. | Red bell pepper, diced |
| 3/4 | cup | Extra virgin olive oil |
| 1 | oz. | Garlic, chopped finely |
| As needed | Jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste | |
| 1 | cup | tequila (or substitute orange juice) |
| 3 | lb. | tomatoes (preferably Roma), peeled, seeded and chopped |
| 2 | cups | chopped cilantro |
| 1/2 | cup | chopped fresh oregano |
| 2 | tsp. | salt |
| 1/2 | tsp. | freshly ground black pepper |
| 36 | oz. | angel hair pasta |
| 6 | California Avocados | |
| 3 | cups | feta cheese, crumbled |
| 24 | lime wedges |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- METHOD
- Sauté onion and bell pepper in oil until soft, about 5 minutes.
- Stir in garlic and jalapeno pepper; sauté until aromatic, about 2 minutes.
- Deglaze pan with tequila.
- Stir in tomato, cilantro, oregano, salt and pepper.
- Simmer, covered, until tomato releases juices, about 10 minutes; reserve.
- PER ORDER
- Cook 3 ounces of pasta in salted, boiling water until just tender; drain. Meanwhile, dice 1/2 avocado (about 2 ounces or 1/2 cup); reserve. Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 cup) cheese and reserved diced avocado. Heat through. Adjust seasonings, if necessary. Stir hot, drained pasta in vegetable mixture; toss over medium-high heat. Serve with 2 lime wedges.
Beverage Pairings:
Try with a glass of Sangiovese wine.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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