[Text by Jordan Frand]
[Photos by Andrew McFarland]
We recently received a copy of HUNGRY STILL, a photo-cookbook collaboration from our friends over at Slideluck London, QUAD Gallery, and FORMAT Festival. Flipping through this gorgeous book, one recipe in particular grabbed our attention. All of us here at Slideluck HQ are major avocadophiles, so–with a hankering and a dream–Jordan cobbled together the best of Sandbox Studio‘s kitchenware and undertook this recipe for avocado pasta. He added some basil and cherry tomatoes and used a flakey, black sea salt to punch up the flavor and visual contrast of the dish, but below you’ll find the original recipe. This is the stuff summer potluck dreams are made of.
Ian Teh’s Favorite Avocado Pasta
1 medium sized avocado
Plenty of freshly grated Parmesan
1 clove of garlic
2 tbsp extra virgin olive oil
Bring a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, or for 9-11 minutes. Using a potato masher, combine avocado flesh, a generous amount of freshly grated Parmesan (enough to hide the avocado), crushed garlic, olive oil, and pepper. Mash until smooth and creamy. Set aside in a large bowl. Transfer cooked pasta to the bowl. Toss with avocado mixture. Serve with addition grated Parmesan, if desired.