Haggis
Sous Chef
Whipped up this last night for dinner, my own creation. This would be fantastic in the spring time with spring vegetables such as zucchini, green beans, asparagus and baby carrots (not to mention delicious spring time avocados, lucky Australia has good advocados almost year round). As it was it was delicious, very simple as well. Titled it avocado carbarbonara simply because the avocado sauce looks very similar as it clings to the pasta (albeit with a green hue).
Made this up and it served 3.
300g pasta (I used penne)
3 rashers bacon, cut into fairly short trips
3 small zucchinis, cut into suitable sized chunks
2 small carrots, cut into suitable sized chunks
2 cloves garlic, finely sliced
1 medium avocado
milk
parsley, finely chopped
lemon juice
cayenne pepper
S&P
parmesan, to serve
ev-oo, to serve
Bring water for the pasta to the boil. When the water starts to boil, throw in the carrot and cook until tender then lift out the carrot, reserving the water of course. While waiting for it to come to the boil and the carrot to cook, fry the bacon in some olive oil until cooked to your liking, lift bacon out and drain on some paper towel. Add the zucchini and garlic to the same pan and cook until golden.
Cook the pasta until al dente then drain (reserve a cupful of the cooking water). Meanwhile, scoop out the flesh from the avocado, mash with a fork then season to taste with lemon juice, salt and pepper and a couple of pinches cayenne pepper. Add some milk to thin it out a bit. Add the finely chopped parsley.
Return the pasta to the pot it was cooked in (off the heat), add the carrots, bacon and zucchini. Mix in the avocado mixture and use the reserved cooking water to achieve the desired consistency. Plate up, throw a few more parsley leaves over the top, drizzle with some extra-virgin olive oil over the top and serve with the parmesan.
Enjoy.
Made this up and it served 3.
300g pasta (I used penne)
3 rashers bacon, cut into fairly short trips
3 small zucchinis, cut into suitable sized chunks
2 small carrots, cut into suitable sized chunks
2 cloves garlic, finely sliced
1 medium avocado
milk
parsley, finely chopped
lemon juice
cayenne pepper
S&P
parmesan, to serve
ev-oo, to serve
Bring water for the pasta to the boil. When the water starts to boil, throw in the carrot and cook until tender then lift out the carrot, reserving the water of course. While waiting for it to come to the boil and the carrot to cook, fry the bacon in some olive oil until cooked to your liking, lift bacon out and drain on some paper towel. Add the zucchini and garlic to the same pan and cook until golden.
Cook the pasta until al dente then drain (reserve a cupful of the cooking water). Meanwhile, scoop out the flesh from the avocado, mash with a fork then season to taste with lemon juice, salt and pepper and a couple of pinches cayenne pepper. Add some milk to thin it out a bit. Add the finely chopped parsley.
Return the pasta to the pot it was cooked in (off the heat), add the carrots, bacon and zucchini. Mix in the avocado mixture and use the reserved cooking water to achieve the desired consistency. Plate up, throw a few more parsley leaves over the top, drizzle with some extra-virgin olive oil over the top and serve with the parmesan.
Enjoy.