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Charred Avocado Cavatappi

Charred Avocado Cavatappi

with Scallions, Heirloom Tomatoes, and Feta

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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!

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

6 ounce

Cavatappi Pasta

(ContainsWheat)

1 unit

Avocado

2 unit

Scallions

2 clove

Garlic

1 ounce

Feta Cheese

(ContainsMilk)

1 bunch

Heirloom Grape Tomatoes

1 bunch

Cilantro

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2556.424 kJ
Calories611 kcal
Fat28 g
Saturated Fat0 g
Carbohydrate73 g
Sugar0 g
Dietary Fiber8 g
Protein16 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Strainer
Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Carefully peel the skin from the avocado halves, then thinly slice. Season with salt and pepper.

7

Divide the pasta among bowls and top with the avocado slices. Garnish with cilantro leaves and dig in!