Creamy avocado + summer pea pasta salad.
"Summer was everything good to eat." — Scout Finch, To Kill a Mockingbird
We're a week past the Solstice here in Washington, and while the days are in fact getting shorter, it's still light from 5am to 10pm, and it's sunny and warm and gorgeous, and thus I conclude IT IS SUMMERTIME. #Poirot
And what's better in summertime than seasonal veggies (in this case, shelling peas, which fade fast but are abundant and delicious for about 3 weeks) in creamy, bright, citrusy pasta salad? Yumtown. And, if you omit the parm, it's vegan!
Yaaaaaaaaaaaaayyyyy summer
yours,
aa
Creamy Avocado + Summer Pea Pasta Salad
Prep time: 20 minutes
Chill time (optional): 2 hours
Serves 6 to 8
Recommended pairing: I drank a 100% piquepoul with this salad and it was doooooope. Being totally new to this varietal, I was pleased with the ancient grape's acidity, and the intense minerality, which proved an excellent counterpoint to the creaminess and lite spice of the salad. Highly complementary, 10/10, would pair again.
What you’ll need
14 oz. fresh pasta (small, textured pasta is best — think fusilli or farfalle)
1 lb. shelling peas (about 1 ½ c. when shelled)
1 large, very ripe avocado, smashed smooth
3 tbsp olive oil
1 ½ tbsp red wine vinegar (more if you like the piquancy)
Juice from half a large lemon
2 tbsp pink peppercorns, crushed
Giant handful Italian parsley, chopped
Salt & black pepper to taste
Fresh parmesan (optional, for grating)
How to make it
Bring 4 quarts of salted water to a boil. SALTED WATER, people. As hallowed chef Alex Guarnaschelli once said, Your pasta water should taste like the ocean.
While your water is heating up, shell your peas into a large bowl. Once the water is bubbling, add your pasta. Cook for ~3 minutes, then add the peas and cook for ~2 minutes more, or until pasta is al dente and the peas are bright green. Strain pasta and peas into your big bowl.
Add your smashed avocado, your olive oil, and some salt and black pepper to taste. With a big wooden spoon, stir the avo and oil into your pasta and peas. You want to coat the p+p with the avocado and olive oil — it's your creamy sauce!
Once combined, stir in the remaining ingredients. Season again as needed. Serve warm, or chill for 2 hours (up to 4) and serve cold. Before serving, though, top with freshly grated parm.
ps. For best color, serve day-of. Your avocados will oxidize overnight, so next-day salad will look kinda brownish. It's still delish, but fyi.
