pro-tip: the fancy name makes it sound fancier than it actually is!
1/2 lb linguine
3 cups sliced broccoli florets
2 tablespoons olive oil
8 cloves garlic, minced
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes (i used almost a full teaspoon, but whatevs)
1/4 cup white wine
1 cup veg broth
2 tablespoons lime juice
salt to taste (suggest 1/2 teaspoon, i just twisted the grinder a couple times)
ground black pepper to taste
4 cups loosely packed arugula leaves
2 avocados (peeled, pitted, cut into cubes)
bring a big pot of water to a boil. once the water is boiling, toss in the linguine.
get a big skillet over medium heat and toss in the olive oil, garlic, lime zest, and red pepper flakes. heat and stir for about two minutes. pour in the wine and bring it up to a boil to reduce the wine, about another two minutes. add the veg broth, lime juice, salt, and pepper. get it boiling again! once it's boiling, drop the heat to a simmer and toss in the arugula.
the pasta should be almost done at this point--throw in the broccoli for about the last minute or so. when it's done, drain.
when the arugula is wilted, combine the arugula/sauce to the broccoli/pasta. toss it around to get everything well coated in the sauce. cook for about three more minutes. add the avocado and turn off the heat. gently toss to get the avocado mixed it and warmed, but without smooshing it.
serve with freshly ground black pepper. spoon any remaining garlic sauce all over the pasta.
it's delicious!
(http://photos-695.ll.facebook.com/photos-ll-sf2p/v258/198/0/13005695/n13005695_31753629_9893.jpg)
It sounds fantastic, and I am going to make it with chicken breast next time I cook dinner at Boots' house.
Yum. And it's interesting that every recipe that says "California" has avocados. :lol:
Quote from: Jenne on May 21, 2008, 05:31:05 PM
Yum. And it's interesting that every recipe that says "California" has avocados. :lol:
That is actually the justification in the recipe preface: it sounds fancier than "pasta with avocados" and these days, if it has avocados in it, then it's Californian, clearly! :lol:
avocado is from the Devil
Yes, but penne fra diavolo is an entirely different--and amazingly delicious and spicy--dish.
Mmmmm. WANT.
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
Must mean it's sinfully delicious then.
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
I was once accused of playing Devil's Avocado.
It resulted in months of mockery for the person in question.
Quote from: Jenne on May 21, 2008, 06:41:12 PM
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
Must mean it's sinfully delicious then.
NO IT MEANS THAT IS IS EVIL AND SHOULD NOT BE ET!
Unless you like it....
Quote from: Ratatosk on May 21, 2008, 06:42:55 PM
Quote from: Jenne on May 21, 2008, 06:41:12 PM
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
Must mean it's sinfully delicious then.
NO IT MEANS THAT IS IS EVIL AND SHOULD NOT BE ET!
Unless you like it....
Dude, you are UNAMERICAN if you don't like avocados. Sumffink is WRONG, BADWRONGLY WRONG if you don't like 'em.
They are the gonads of the eating soul. Srsly. d/n/t the might of the godly avocado, fruit of the divine presence.
Quote from: Jenne on May 21, 2008, 06:44:21 PM
Quote from: Ratatosk on May 21, 2008, 06:42:55 PM
Quote from: Jenne on May 21, 2008, 06:41:12 PM
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
Must mean it's sinfully delicious then.
NO IT MEANS THAT IS IS EVIL AND SHOULD NOT BE ET!
Unless you like it....
Dude, you are UNAMERICAN if you don't like avocados. Sumffink is WRONG, BADWRONGLY WRONG if you don't like 'em.
They are the gonads of the eating soul. Srsly. d/n/t the might of the godly avocado, fruit of the divine presence.
Why do you think all of the Liberals like Avacados? Because the GOP tricked them into it!!! If you eat avacados, the NeoCons win!!
Fine. They win.
*has no qualms about honest wins, srsly. If the Liberals were too stupid to claim the avocados as their own, they DESERVE to be pwned.
Quote from: Jenne on May 21, 2008, 06:51:59 PM
Fine. They win.
*has no qualms about honest wins, srsly. If the Liberals were too stupid to claim the avocados as their own, they DESERVE to be pwned.
:lulz:
Quote from: Cain on May 21, 2008, 06:42:11 PM
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
I was once accused of playing Devil's Avocado.
It resulted in months of mockery for the person in question.
Holy crap. :lulz:
I'm going to try to pepper that into everyday conversation and see how much I can play with people.
Quote from: Jenne on May 21, 2008, 05:31:05 PM
Yum. And it's interesting that every recipe that says "California" has avocados. :lol:
And, usually, bay shrimp.
Just like anything that says "Oregon" has cream cheese and smoked salmon.
It's quite irritating, actually.
Quote from: Nigel on May 21, 2008, 11:09:26 PM
Quote from: Jenne on May 21, 2008, 05:31:05 PM
Yum. And it's interesting that every recipe that says "California" has avocados. :lol:
And, usually, bay shrimp.
Just like anything that says "Oregon" has cream cheese and smoked salmon weed.
It's quite irritating, actually.
:lol:
Quote from: Jenne on May 22, 2008, 12:27:43 AM
Quote from: Nigel on May 21, 2008, 11:09:26 PM
Quote from: Jenne on May 21, 2008, 05:31:05 PM
Yum. And it's interesting that every recipe that says "California" has avocados. :lol:
And, usually, bay shrimp.
Just like anything that says "Oregon" has cream cheese and smoked salmon weed.
It's quite irritating, actually.
:lol:
:lol: California too. Half the people here think it's legal. :lol:
I think I'll make it with guac instead of plain avocados.
Quote from: Darth Cupcake on May 21, 2008, 07:27:09 PM
Quote from: Cain on May 21, 2008, 06:42:11 PM
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
I was once accused of playing Devil's Avocado.
It resulted in months of mockery for the person in question.
Holy crap. :lulz:
I'm going to try to pepper that into everyday conversation and see how much I can play with people.
I am surrounded by idiots and....well, idiots, really. This sort of occurence is sadly far too common.
Quote from: Darth Cupcake on May 21, 2008, 07:27:09 PM
Quote from: Cain on May 21, 2008, 06:42:11 PM
Quote from: Ratatosk on May 21, 2008, 05:41:12 PM
avocado is from the Devil
I was once accused of playing Devil's Avocado.
It resulted in months of mockery for the person in question.
Holy crap. :lulz:
I'm going to try to pepper that into everyday conversation and see how much I can play with people.
My English very poor. It took this comment for me to comprehend. Oh well.
Now that I know that I do not understand you...does "minced" imply the use of a garlic press?
Quote from: Dido on May 22, 2008, 03:29:38 PM
Now that I know that I do not understand you...does "minced" imply the use of a garlic press?
Either cut very, very, very small:
(http://erincooks.com/images/blackbeansoup/blackbeansoup%20-%2005.jpg)
Or put through a garlic press. I prefer garlic press because I am lazy. :wink:
man, i love to mince garlic.
after my grande iced cinnamon dolce latte from starbucks (yes i know SHUT UP!!!!)
you should see me go...
I had two boyfriends in a row who were great at mincing garlic and would gladly mince away for me whenever I cooked. This spoiled me, and now I hate mincing garlic. I'm just not good at it.
I bought a garlic press the other day and I've been going crazy. It's wonderful. All my food is now heavily garlicked! :fap:
I crush the clove with the flat side, and then run the knife through. What's the problem?
Quote from: LMNO on May 22, 2008, 05:40:46 PM
I crush the clove with the flat side, and then run the knife through. What's the problem?
I am incompetent. :oops:
Also, sucky knives.
Sucky knives are the suck. You should spend the $$$ for at least one decent chef's knife, even if it is only a Wusthoff.
Quote from: LMNO on May 22, 2008, 05:52:48 PM
Sucky knives are the suck. You should spend the $$$ for at least one decent chef's knife, even if it is only a Wusthoff.
I intend to do that when I get my own place.
Kitchen implements have a talent for getting ruined/broken/lost in my current living situation, so I am not currently interested in investing in something with a limited lifespan.
So, in a year or two, I will get some hell of awesome knives and it'll be magical. :D
Quote from: Darth Cupcake on May 22, 2008, 05:47:02 PM
Quote from: LMNO on May 22, 2008, 05:40:46 PM
I crush the clove with the flat side, and then run the knife through. What's the problem?
I am incompetent. :oops:
Also, sucky knives.
try coffee
also: i had a shitty
farberware santoku and it served me well until i got a better one.
for 10 bucks.. what can ya say, as long as you keep it sharp and clean it, it gets the job done.
~waiting for ECH to slap me with a glove~
Quote from: Squid on May 22, 2008, 06:05:07 PM
Quote from: Darth Cupcake on May 22, 2008, 05:47:02 PM
Quote from: LMNO on May 22, 2008, 05:40:46 PM
I crush the clove with the flat side, and then run the knife through. What's the problem?
I am incompetent. :oops:
Also, sucky knives.
try coffee
also: i had a shitty farberware santoku and it served me well until i got a better one.
for 10 bucks.. what can ya say, as long as you keep it sharp and clean it, it gets the job done.
~waiting for ECH to slap me with a glove~
Not in the vocabulary of the roomie, particularly the clean part. :lol:
Quote from: LMNO on May 22, 2008, 05:52:48 PM
Sucky knives are the suck. You should spend the $$$ for at least one decent chef's knife, even if it is only a Wusthoff.
Once in awhile you say these thigns I can only agree with.
I've been known to bring my own knives to other people's houses to make sure I have sharp tools to prep food with.
Everything Chicago is just seared on the outside...everything with spinach is Florentine...
Quote from: Darth Cupcake on May 22, 2008, 06:17:18 PM
Quote from: Squid on May 22, 2008, 06:05:07 PM
Quote from: Darth Cupcake on May 22, 2008, 05:47:02 PM
Quote from: LMNO on May 22, 2008, 05:40:46 PM
I crush the clove with the flat side, and then run the knife through. What's the problem?
I am incompetent. :oops:
Also, sucky knives.
try coffee
also: i had a shitty farberware santoku and it served me well until i got a better one.
for 10 bucks.. what can ya say, as long as you keep it sharp and clean it, it gets the job done.
~waiting for ECH to slap me with a glove~
Not in the vocabulary of the roomie, particularly the clean part. :lol:
keep it in your sock drawer, next to your gun (if you own one)
it won't be touched.
i don't quite agree with boiling the rucola, but otherwise it sounds pretty damn tasty!
now i gotta make something with avocado.
also, if you are really lazy with garlic, get freeze-dried garlic bits. they keep the sharp garlic flavour much better than a jar of pureed garlic, or powder.
I too use my garlic press when I'm pressed for time (sorry, no other analogy would do). However, I will chop and mince at will if the notion takes me.
Our knives kick ass...my mom has Wusthof, but we have their rival, Henckels.
so i made this recipe, but i left out the white wine and the rucola because i forgot, and i was really skeptical about how it turned out because it looked weird, but then it was really really good!
i made this again. it was good, again.
this time i used wine and rucola. i'm still not entirely sure about cooking the rucola :-P but my guest said it did add an interesting (good) flavour.
also i found i modified the recipe slightly both times because i wondered how you were cooking the broccoli (i didnt see that you put it on top of the pasta during the last minutes of boiling--interesting idea), so i just threw the broccoli into the pan after cooking the chilli + garlic + stock + wine, so it would also cook properly.
but i think your way is better, because the broccoli turned slightly yellow.
i wanted to make a picture, but i forgot. and i don't suppose you're very interested in what the leftovers in the pan look like the next day (i forgot to put it in the fridge .. :) )
Yeah, the arugula is the one thing that I tend to think is unnecessary in the recipe, but I think it's mostly there to add a little more color and texture, as well as some more nutritional value.
What I liked about throwing the broccoli in during the last minute or so of boiling is that it cooks through, but still stays pretty crunchy and tasty. I like my broccoli a lil crunchy. :)
Ok, I changed it around a bit.... My daughter absolutely hates broccolli.
I used yellow and zuchini squash which I did a quick swirl around the pan before I added the wine.
I also added a bit of minced green onion, just a touch.
When I plated it, I added a bit of cilantro to garnish. It sets off the avacado so well.
Kids ate every bit of it.
Ooh, the green onion sounds like a great idea!
-DC
Thinks onion can go in just about anything
Quote from: Darth Cupcake on June 12, 2008, 07:06:41 PM
Ooh, the green onion sounds like a great idea!
-DC
Thinks onion can go in just about anything
I agree, especially when there is garlic involved!
I have to say I'm rediscovering the green onion--hadn't used them for a while until Sunday, and I've been using them a lot ever since.