Avocado Coriander & Cilantro Pasta

Author: Michelle De La Cerda
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Ingredients

  • 1 1/4 cup pasta shells or bows
  • 3 3/4 cups chicken stock – homemade or canned
  • 4 stalks celery , finely chopped
  • 2 cloves garlic , grated/minced
  • 2 avocados , minced and crushed very fine
  • 1 teaspoon chopped cilantro leaves
  • 1 cup white cheddar , grated
  • DRESSING :
  • 1 tablespoon white wine vinegar
  • 2/3 cup virgin olive oil
  • 2 tablespoons lemon or lime juice
  • rind of one small lemon or a lime , grated very fine
  • 1/2 teaspoon dry ground coriander
  • 1 teaspoon Dijon mustard
  • 2 springs cilantro leaves , for garnish

Instructions

  1. Bring the stock to boil in a large saucepan and add the pasta.
  2. Cook at a low simmer uncovered about 10 minutes or until al dente. Drain.
  3. Place pasta into a large bowl and toss with 1 tablespoon of the oil.
  4. In another bowl, while the pasta boils, mix the celery, avocado, garlic, and cilantro.

Dressing

  1. Make the dressing by combining all of the ingredients in a small bowl or tightly lidded jar.
  2. Whisk or shake until well combined.
  3. Toss with the celery/avocado mixture.
  4. When the pasta has cooled, combine the vegetables with the pasta by stirring gently.
  5. Add the cheese and toss gently again.
  6. Add salt and pepper to taste. Garnish with the cilantro leaves.
  7. Serve this at room temperature.