HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCharred Avocado Orecchiette
Charred Avocado Orecchiette

Charred Avocado Orecchiette

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It’s no secret that pasta loves creamy things. So it’s hardly a surprise that avocado gets along with orecchiette like a pal. And with tomatoes, garlic, and feta cheese thrown into the mix, it becomes a jolly collision of Mediterranean and Southwestern cuisines. Think of this as a border-hopping, globe-trotting recipe that still features all the familiar flavors you know and love.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


2 unit


4 ounce

Heirloom Grape Tomatoes

¼ ounce


6 ounce

Orecchiette Pasta


¼ cup

Feta Cheese


Not included in your delivery

2 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat31 g
Saturated Fat7 g
Carbohydrate78 g
Sugar5 g
Dietary Fiber10 g
Protein18 g
Cholesterol15 mg
Sodium330 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and pit avocado. Mince or grate garlic. Trim, then thinly slice scallions. Halve tomatoes. Mince chives. Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.


Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add avocado to pan cut-side down. Cook until charred, 1-2 minutes. Remove from pan and set aside.


Heat a large drizzle of olive oil in same pan over medium heat. Add scallions and garlic and cook until softened and fragrant, 1-2 minutes. Add tomatoes and cook, tossing, until slightly softened.


Add drained orecchiette to pan along with 1 TBSP olive oil and feta cheese. Toss to combine. Season with salt and pepper.


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


Divide orechiette mixture between bowls. Top with avocado slices. Garnish with chives and serve.