Cream dishes work well with light, acidic wines like a White Burgundy from our upcoming Weekly Tasting. The sharpness of the wine will counter the rich thickness of the cream sauce here.
- 12oz. tagliatelle or fettuccine, dried
- Kosher salt
- 2 avocado, pitted
- 1 cup fresh spinach, lightly packed
- ¼ cup basil, lightly packed
- 2 clove garlic, smashed
- ¼ cup pine nuts, optional
- ¼ cup extra-virgin olive oil
- ¼ cup Parmigiano Reggiano, freshly grated
- 2 tbsp lemon juice
- Freshly ground black pepper
1. In a large pot, bring heavily salted water to a boil. Place dried pasta in the boil water and cook according to the package instructions. After the pasta is done, reserve 1 cup of starchy pasta water and drain pasta from the rest of the water.
2. In a food processor or blender, add avocado flesh, spinach, basil, garlic, and nuts (if using). Let the food processor or blender run and slowly add the olive oil until mixture because thick and creamy.
3. Add the Parmigiano Reggiano and lemon juice and blend together. If necessary to thin the sauce further, let the appliace run again, and slowly add reserved pasta water, ¼ cup at a time, until sauce reaches desired consistency. Season to taste with salt and pepper.
4. Pour the sauce into a large mixing bowl and toss in the pasta until evenly coated. Serve immediately with additional Parmigiano Reggiano, freshly shaved over top.