California Avocados Take Center Stage In Iconic California Cuisine
North American Precis Syndicate
Linguine with California Avocado Pesto and Cherry Tomatoes (NAPS)
(NAPSI)—Springtime in California brings with it the season’s
bounty of fresh, local produce that inspires home and professional chefs alike.
From salads to sandwiches, pastas to soups, it’s pretty much a given
that when a dish has “California” in its name, it’s likely
a dish made even better with delicious avocados.
With premium California avocados at their peak, now is the perfect time to
incorporate this delicious and nourishing fruit into any cuisine to give it
that classic taste of the Golden State.
To kick off California avocado season, which runs spring through fall,
two-star Michelin chef Josiah Citrin, of Los Angeles’ lauded Melisse
and Charcoal Venice, elevated a simple pasta pesto dish with the use of the
creamy fruit in his Linguine with California Avocado Pesto and Cherry
“California avocados are one of the most versatile ingredients you
can work with,” says Citrin. “Here, I have blended it seamlessly
into a pasta sauce to add a velvety texture. Regardless of its shape or form,
the California avocado brings vivacity to all the ingredients that surround
California avocado lovers everywhere can get these seasonal recipes and
more at www.CaliforniaAvocado.com.
Linguine with California Avocado
Pesto and Cherry Tomatoes
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
1 lb. linguine, cooked al dente,
reserving 1 cup of pasta water
2 ripe, Fresh California Avocados,
seeded and peeled
1 cup baby arugula leaves
1 cup baby spinach leaves
1 cup fresh basil leaves, packed
¼ cup toasted pumpkin seeds
¼ cup toasted cashews
2 cloves garlic, peeled and smashed
3 Tbsp. lemon juice
3 Tbsp. extra virgin olive oil
1 tsp. sea salt
2 tsp. freshly ground black pepper
1 cup grated Parmesan cheese
1 cup halved cherry tomatoes
2 Tbsp. julienned basil leaves, for
1. Place cooked linguine and
reserved pasta water to the side.
2. Add the halved avocados, baby
arugula, baby spinach, basil leaves, pumpkin seeds, cashews, garlic, lemon
juice, extra virgin olive oil, sea salt and pepper to a blender or food
processor and then blend until smooth.
3. Once the pesto is smooth, add
the grated Parmesan and pulse a few more times to combine.
4. Place the pasta in a large
serving bowl and top with the California Avocado Pesto.
5. Toss the pasta together with the
pesto until coated.
6. Add the halved cherry tomatoes.
7. A small amount of reserved pasta
water can be added to the pasta, as needed, to create a loose, silky pesto
that coats the linguine evenly.
8. Sprinkle pasta with the
julienned basil leaves and serve.
avocados are one of the most versatile ingredients you can work with,”
says two-star Michelin chef Josiah Citrin. “The California avocado
brings vivacity to all the ingredients that surround it.” http://bit.ly/2JrL74O”
On the Net:North American Precis Syndicate, Inc.(NAPSI)