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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
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.