This is a sponsored post written by me on behalf of Avocados From Mexico, but as always the opinions are my own.
Cinco de Mayo is quickly approaching. Do you have your menu carved out already? The holiday is a fun, colorful and fresh holiday, celebrating the Spirit of Mexico. Avocados From Mexico are the perfect food to bring authenticity to your Cinco de Mayo celebrations. This delicious dish would be excellent on your holiday dinner table and yummy enough for the whole family to gobble up. Think finding the perfect avocado is impossible? Here’s a tip for you: fresh avocados have dark, pebbly skin and yield to gentle pressure. The best thing about Avocados From Mexico is that they are always fresh, delicious and in season, with year-round availability. Not ripe when you need it? Speed up ripening by putting avocados in a brown paper bag with a banana or apple.
The vibrant green in this dish is both stunning and wholesome. The Avocados From Mexico are the star as they provide good fat and have the added benefit of no cholesterol. Additionally, they are a smooth and creamy superstar. Not familiar with Cinco de Mayo? Essentially, it’s an open invitation to share laugher, experiences and flavorful, vibrant foods, and embrace all the good times in every season of life. Making this Hot Asparagus, Snap Pea & Avocado Pasta Salad would provide a colorful, energetic and festive experience the whole family is sure to love. Serve alongside your other favorite avocado dishes like guacamole, tacos, and more!
Hot Asparagus, Snap Pea & Avocado Pasta Salad
This delicious Hot Asparagus, Snap Pea & Avocado Pasta Salad served with grilled chicken and lemon is the perfect dish to serve for any special occasion. Avocado lovers will swoon over the smooth, creamy, and flavorful incorporation into this tasty dinner idea!
- 1 lb. asparagus ends trimmed and cut into 2-inch lengths
- 1 lb. sugar snap peas strings removed
- 1 lb. mini bow-tie pasta
- 4 tbsp. butter
- 2 cloves garlic minced
- 1 ripe Avocado From Mexico halved, pitted, peeled, and cut into 1/2-inch chunks
- 1/2 c. shredded Parmesan
- 2 chicken breasts sliced & grilled
- 1 lemon sliced & grilled
- Coarse salt and ground pepper
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook an additional 30 seconds. With a slotted spoon, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1/2 c. pasta water; set pasta aside in colander.
In pasta pot, melt 2 tbsp. butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes.
Add remaining 2 tablespoons butter, cooked pasta, avocado, cheese, and reserved pasta water. Toss to combine; season with salt and pepper.
Serve topped with grilled chicken and lemon. Add additional cheese, if desired. This can be served hot or chilled.
Adapted from Martha Stewart