This is a fantastic creamy, no cook pasta sauce. It features lovely flavors of blue cheese and avocado.
Ingredients
- 1/2 pound Gorgonzola cheese, crumbled
- 1 cup crème fraîche
- 1 pound penne pasta, cooked al dente
- 1 avocado
- black pepper, freshly ground
Directions
- Mix the blue cheese, crème fraîche, and a few grindings of black pepper in a food processor, until smooth.
- Place the pasta is a serving bowl and top with the sauce. Mix well.
- Peel and pit the avocado. Slice the avocado thinly. Use as a garnish over the pasta.
Note: Instead of garnishing the pasta with the avocado, cut the avocado into cubes and gently mix into the sauce just before serving the pasta.
As a Californian I grew up surrounded by avocado trees. I'll be honest and state that as a child the only way I would eat an avocado was in guacamole. The buttery texture and taste were just too rich. Now, I often can't get enough of avocado. That's actually a good thing since avocados can be used in many ways –- as a shell for shrimp or crab, in salads, as a paste, in salsas, stews, or on its own with salt and pepper.
Even better for me, avocados are very healthy. It contains good oil, vitamins E, C and beta carotene, and potassium. This means that you can enjoy and not feel guilty.
Crème fraîche is similar to sour cream. In many recipes sour cream can used as a substitute for crème fraîche. You can also make your own.
