Avocado Linguine


1 large (about 10 oz) firm-ripe avocado 2 tbs lemon juice 1 lb dry linguine 1 cup (4 oz) crumbled Gorgonzola cheese 1/3 cup regular strength chicken broth 2 tbs minced parsley 1/3 cup toasted shelled sunflower seeds Peel, pit, and slice avocado into 1/2' thick wedges. Place wedges on a plate, coat with lemon juice, and set aside. In a 5- to 6-quart pan, bring 3 quarts water to a boil on high heat. Add linguine and cook, uncovered, until pasta is just tender to bite, about 10 minutes. Drain well; return pasta to pan and set on low heat. Add Gorgonzola cheese and chicken broth to pan; mix, lifting with two forks, until cheese melts and most of liquid is absorbed. Pour onto a warm platter and arrange avocado on pasta; sprinkle with parsley and sunflower seeds. Serves 4


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