Avocado Kale Pasta Bacon (Print Version)
# Ingredients:
01 -
2 ripe avocados, peeled and pits removed
02 -
3-4 fresh garlic cloves
03 -
1 lb of linguini pasta
04 -
2 large leaves of kale
05 -
4-5 crispy bacon slices, crumbled
06 -
2 egg yolks
07 -
¼ cup of high-quality olive oil
08 -
1½ tbsp of freshly squeezed lemon juice
09 -
1 tsp of kosher salt
10 -
½ tsp of paprika
11 -
A little cayenne pepper (a pinch)
12 -
⅓ cup of Parmesan cheese, shredded fresh
13 -
1 cup of the water you used to cook the pasta
# Instructions:
01 -
Boil some water in a big pot, toss in a bit of salt, and cook the pasta until it's just firm to the bite. Don't forget to scoop out a cup of that starchy water before draining!
02 -
While you're waiting on the pasta, grab your blender or processor and mix up the avocados, kale, garlic, egg yolks, olive oil, lemon juice, paprika, cayenne, and salt. Blend it all till it's silky smooth.
03 -
Turn the blender on low and slowly add in the warm pasta water. This helps the yolks gently cook and it all comes together with a creamy texture.
04 -
Pour that green avocado cream over the hot pasta and toss everything so every piece of pasta gets coated in the goodness.
05 -
Lastly, sprinkle on your bacon bits and Parmesan cheese. Give the pasta one last quick toss and serve it right away so it’s warm and perfect.
# Notes:
01 -
To get a smooth, cooked sauce, don’t forget to use the reserved pasta water—it makes all the difference!
02 -
Mix the green sauce with the linguini while it’s still steamy, so the egg yolks cook just right.
03 -
Eat this dish as soon as you make it; the avocado sauce can lose its nice color if left too long.