>
>
>
Two weeks ago I prepared avocado preserve. In the meantime I used most of it for breakfast, different egg preparations as well as different sidings such as focaccia, tortillas and rice.
For today’s delicious pasta dish I used the last of the preserve.
I am happy to say that the preserve held up wonderful – it looked, smelled and tasted as beautiful as on the day I prepared it.
I am sure it would have lasted in perfect condition another one or two weeks – Good Stuff 🙂
>
Bon Appétit ! Life is Good !
>
>
>
Click here for more Avocado on ChefsOpinion
>
Click here for more Pasta on ChefsOpinion
>
Click here to learn about Pecorino Cheese
>
Click here for Avocado Preserve Recipe on ChefsOpinion
>
>
>

mix well, check/adjust seasoning; if too dry, add some of the cooking water, add more Pecorino Romano and Sambal Olek (optional)
>
>
x
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
- cook 1/2 lb fusilli longhi (or pasta of your choice) al dente, drain, reserve 1 cup of the cooking water
- add 1 cup avocado preserve and 1 spritz maggi seasoning
- mix well
- add 1/4 cup freshly grated Pecorino Romano
- mix well, check/adjust seasoning; if too dry, add some of the cooking water, top with more Pecorino Romano and Sambal Olek (optional)
- Fusilli Lunghi With Avocado And Sambal
- Fusilli Lunghi With Avocado And Sambal
>
>
>
>