About this recipe:The Indian avocado season is in full swing. This green fruit is also known as Alligator Pear due to its shape and leather-like skin. Thanks to the abundant monsoon rains the harvest seems to be exceptionally good this year.
I developed the following recipe which I call ‘alligator pasta’. It combines avocado with feta, roasted garlic, cherry tomatoes, fresh thyme and yellow bell pepper.
Put a big pot with water on the fire to cook the pasta. Always salt the pasta water shortly before boiling. If you add the salt in the beginning, the water takes longer time to cook.
While the water is heating up, wash the cherry tomatoes and the bell pepper. Halve the tomatoes and cut the bell pepper into cubes. Wash and cut your herbs and place them together with the vegetables into a bowl. Salt and pepper the vegetables slightly and combine them well.
Grate the feta cheese and keep aside.
Clean the garlic cloves and crush them. Melt the butter in a small pan and fry the crushed garlic until slightly brown. Be careful not to burn it.
When the water boils, add the pasta and cook according to the instructions on the packet. Drain the pasta, return it to the pot and mix it with the garlic butter. Add the grated feta cheese. Turn on the heat until the cheese melts. Keep a bit of feta aside for sprinkling over the top of the pasta.
Pour the pasta into the bowl with the vegetables and carefully blend it with the avocado-mix. You don’t want to end up with a mush. Sprinkle the rest of the feta over the pasta and serve immediately.
This dish tastes nice also without the vegetables, just with the garlic butter and the feta.