Yields
2 servings
Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
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ingredients
1
firm avocado
1 ½
cup asparagus, chopped (about 12 stalks
¼
cup red onions, minced
2
Tbsp olive oil
2
Tbsp lemon juice
½
tsp red pepper flakes
¼
tsp salt
¼
tsp black pepper
2
cup uncooked shell pasta
¼
cup Parmesan cheese, grated
4
cup water
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directions
Step 1
In a bowl, the asparagus, red onions, oil, lemon juice, red pepper flakes, salt, and pepper.
Step 2
In a pot of water over high heat, boil the pasta for 10 minutes. Drain and rinse.
Step 3
Chop up the avocado into large chunks and combine with the asparagus mixture.
Step 4
Add mixture to pasta and reduce heat to medium. Mix well until the asparagus is soft. Sprinkle with Parmesan cheese.