asparagus angel hair pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package angel hair pasta
• 1/4 cup extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 pound fresh asparagus spears, trimmed and chopped
• 2 cups grape tomatoes, halved
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried dill weed
• freshly ground black pepper to taste
• 2 avocados - peeled, pitted, and mashed
• 1/2 lime, juiced
• 1/2 teaspoon garlic powder
• 1 cup shredded queso asadero (white mexican cheese)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
• heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. add the asparagus and tomatoes, stirring to coat. pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
• place the pasta in a large bowl, and toss with the asparagus and tomato mixture. season with dill and pepper. in a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
• serve pasta with a dollop of the avocado mixture, and top with shredded cheese.