Legume Penne with Avocado Cream and Mozzarella

The Legume Penne with Avocado Cream and Mozzarella is a vegetarian, nutritious dish full of flavors. Here is the recipe:

Ingredients

• 250 g of legume penne (chickpeas, lentils, peas, or a mixture of these)
• 2 ripe avocados
• 1 clove of garlic
• 2 tablespoons of lemon juice
• 1 handful of fresh basil
• 2 mozzarellas (preferably buffalo)
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Chili pepper (optional)

Preparation

1. Start by bringing a pot of salted water to a boil to cook the legume penne, following the instructions on the package for cooking times.

2. Meanwhile, cut the avocados in half, remove the pit and scoop out the flesh with a spoon. Place the flesh in a blender or in a suitable container if using an immersion blender.

3. Add to the same container the garlic (without the germ), the lemon juice, the basil, a pinch of salt and pepper, and blend everything until you obtain a homogeneous cream. For a spicy note, you can also add a bit of chili pepper.

4. Cut the mozzarellas into cubes.

5. When the pasta is cooked al dente, drain it reserving a bit of cooking water.

6. Return the pasta to the pot and mix in the avocado cream to combine well. If the cream is too thick, add a bit of cooking water to make the sauce creamier.

7. Add the mozzarella cubes and a drizzle of extra virgin olive oil. Stir gently to slightly melt the mozzarella without it completely losing its shape.

8. Plate the penne and, if desired, garnish with fresh basil leaves.

Fun Fact

Avocado is a fruit native to Mexico, highly appreciated for its richness in good fats (monounsaturated fatty acids). Its creamy texture and delicate flavor make it a versatile ingredient, excellent for creating sauces and creamy dressings like in this recipe. Although it is not a traditional ingredient in Italian cuisine, avocado pairs well with the flavor of mozzarella and basil, creating a dish with a unique taste but with a clear nod to Mediterranean flavors.