Legume Penne with Avocado Cream and Mozzarella

The Legume Penne with Avocado Cream and Mozzarella is a vegetarian dish, nutritious and full of flavors. Here’s the recipe:

Ingredients

• 250 g of legume penne (chickpeas, lentils, peas, or a mixture of these)
• 2 ripe avocados
• 1 clove of garlic
• 2 tablespoons of lemon juice
• 1 handful of fresh basil
• 2 mozzarellas (buffalo mozzarella preferred)
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Chili pepper (optional)

Preparation

1. Start by bringing a pot of salted water to a boil to cook the legume penne, following the package instructions for cooking times.

2. Meanwhile, cut the avocados in half, remove the pit, and with a spoon scoop out the flesh. Put the flesh in a blender or a suitable container if you’re using an immersion blender.

3. To the same container, add the garlic (degermed), lemon juice, basil, a pinch of salt and pepper, and blend everything until you obtain a smooth cream. For a spicy touch, you can also add some chili pepper.

4. Dice the mozzarellas.

5. When the pasta is cooked al dente, drain it reserving some of the cooking water.

6. Put the pasta back into the pot and mix in the avocado cream to combine well. If the cream is too thick, add some cooking water to make the sauce creamier.

7. Add the diced mozzarella and a drizzle of extra virgin olive oil. Gently stir to melt the mozzarella slightly without it losing its shape completely.

8. Plate the penne and, if desired, garnish with fresh basil leaves.

Trivia

The avocado is a fruit originating from Mexico, greatly appreciated for its richness in good fats (monounsaturated fatty acids). Its creamy texture and mild taste make it a versatile ingredient, excellent for creating sauces and creamy dressings as in this recipe. Despite not being a traditional ingredient of Italian cuisine, the avocado pairs well with the flavor of mozzarella and basil, creating a dish with a unique taste yet with a distinct call to Mediterranean flavors.