{"id":4786,"date":"2021-08-18T17:07:54","date_gmt":"2021-08-18T21:07:54","guid":{"rendered":"https:\/\/www.wtso.com\/blog\/?p=4786"},"modified":"2021-08-20T15:53:07","modified_gmt":"2021-08-20T19:53:07","slug":"recipe-creamy-avocado-pasta","status":"publish","type":"post","link":"https:\/\/www.wtso.com\/blog\/recipe-creamy-avocado-pasta\/","title":{"rendered":"RECIPE: Creamy Avocado Pasta"},"content":{"rendered":"<p>Cream dishes work well with light, acidic wines like a White Burgundy from our upcoming <a href=\"https:\/\/www.wtso.com\/weeklytasting\" target=\"_blank\" rel=\"noopener\">Weekly Tasting<\/a>. The sharpness of the wine will counter the rich thickness of the cream sauce here.<\/p>\n<h3>Ingredients:<\/h3>\n<ul>\n<li>12oz. tagliatelle or fettuccine, dried<\/li>\n<li>Kosher salt<\/li>\n<li>2 avocado, pitted<\/li>\n<li>1 cup fresh spinach, lightly packed<\/li>\n<li>\u00bc cup basil, lightly packed<\/li>\n<li>2 clove garlic, smashed<\/li>\n<li>\u00bc cup pine nuts, optional<\/li>\n<li>\u00bc cup extra-virgin olive oil<\/li>\n<li>\u00bc cup Parmigiano Reggiano, freshly grated<\/li>\n<li>2 tbsp lemon juice<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<h3>Instructions:<\/h3>\n<p><span data-sheets-value=\"{&quot;1&quot;:2,&quot;2&quot;:&quot;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. \\n\\n2. 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. \\n\\n3. 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, \u00bc cup at a time, until sauce reaches desired consistency. Season to taste with salt and pepper. \\n\\n4. 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.&quot;}\" data-sheets-userformat=\"{&quot;2&quot;:1049539,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:16777215},&quot;9&quot;:0,&quot;10&quot;:0,&quot;11&quot;:4,&quot;12&quot;:0,&quot;23&quot;:1}\">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.<\/span><\/p>\n<p>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.<\/p>\n<p>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, \u00bc cup at a time, until sauce reaches desired consistency. Season to taste with salt and pepper.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. Ingredients: 12oz. tagliatelle or fettuccine, dried Kosher salt 2 avocado, pitted 1 cup fresh spinach, lightly packed \u00bc cup basil, lightly packed 2 [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":4788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345,342],"tags":[469,472,157,471,285,26,305,45,470,53,364,54,81],"class_list":["post-4786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","category-recipes","tag-avocado","tag-burgundy","tag-chardonnay","tag-dish","tag-food","tag-france","tag-pairing","tag-pairings","tag-pasta","tag-recipe","tag-weekly-tasting","tag-wine-and-food-pairing","tag-wine-pairing"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Creamy Avocado Pasta - From The Vine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.wtso.com\/blog\/recipe-creamy-avocado-pasta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: Creamy Avocado Pasta - From The Vine\" \/>\n<meta property=\"og:description\" content=\"Cream dishes work well with light, acidic wines like a White Burgundy from our upcoming Weekly Tasting. 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