Charro Pasta with California Avocado

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Serves: 12
1 1/2  lb.  red onion, diced
lb.  Red bell pepper, diced
3/4  cup  Extra virgin olive oil
oz.  Garlic, chopped finely
  As needed  Jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste
cup  tequila (or substitute orange juice)
lb.  tomatoes (preferably Roma), peeled, seeded and chopped
cups  chopped cilantro
1/2  cup  chopped fresh oregano
tsp.  salt
1/2  tsp.  freshly ground black pepper
36  oz.  angel hair pasta
  California Avocados
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


  2. Sauté onion and bell pepper in oil until soft, about 5 minutes.
  3. Stir in garlic and jalapeno pepper; sauté until aromatic, about 2 minutes.
  4. Deglaze pan with tequila.
  5. Stir in tomato, cilantro, oregano, salt and pepper.
  6. Simmer, covered, until tomato releases juices, about 10 minutes; reserve.
  8. 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.

Jesse Cool

Chef Jesse Cool, Flea Street Cafe in Menlo Park, CA

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