Charred Avocado Cavatappi
with Scallions, Heirloom Tomatoes, and Feta
If you thought avocado couldn’t get any creamier, you were wrong. A quick char in the pan (or flash on the grill!) makes luscious avocado that much better. Tossed with juicy heirloom tomatoes and lightly charred scallions, this might be your new go-to pasta salad!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Heirloom Grape Tomatoes
Not included in your delivery
Cook the pasta: bring a large pot of water with a pinch of salt to a boil. Add the cavatappi and cook for 9-10 minutes, until al dente. Drain.
Prep the vegetables: meanwhile, halve and pit the avocado. Mince or grate the garlic. Thinly slice the scallions. Halve the tomatoes. Pick the cilantro leaves of the stems.
Heat 1⁄2 tablespoon olive oil in a large pan over high heat. Add the avocado, cut side down, to the pan and cook 1-2 minutes, until charred. Set aside.
Cook the veggies: add another 1⁄2 tablespoon olive oil to the same pan over medium heat. Add the scallions and garlic and cook 1-2 minutes, until softened and fragrant. Add the tomatoes and cook, tossing, until slightly softened.
Add the cooked cavatappi to the pan along with another 1 tablespoon olive oil and the feta. Toss to combine and season with salt and pepper.
Carefully peel the skin from the avocado halves, then thinly slice. Season with salt and pepper.
Divide the pasta among bowls and top with the avocado slices. Garnish with cilantro leaves and dig in!