Seriously amazing. So easy to make. Best served cold. A PERFECT SUMMER PASTA.
I really liked this pasta shape for the dish - it’s called Mafaldine and I found it at Whole Foods from a brand called Severino that I really like. It holds the sauce well and is also just really pretty thanks to the frilled edges.
4 servings dry pasta
1/2 cup whole milk ricotta cheese
1/2 of a large soft avocado
1-2 cups basil leaves (like 20 leaves, half a Trader Joe’s box)
1 lemon, juice
1 green onion, just the green tips
1/4 cup olive oil, maybe more
1/2 teaspoon salt
For serving: Parmesan cheese, pepper, red pepper flakes
Cook pasta according to the instructions. Save 1/3 cup of pasta water before draining.
Add all of the other ingredients to a blender and blend until smooth. It’ll should be thick but not as thick as guacamole. If its not blending fully, add more olive oil or a splash of pasta water.
Add the pasta, the basil sauce, and a splash of pasta water into a large bowl and stir / toss until fully mixed in. Top with fresh Parmesan and pepper and enjoy!!