Avocado Coriander and Cilantro Pasta

This recipe comes from our good friends, Judith Dunbar Hines and Rick Delby, at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: Cooking with Herbs & Spices, Hermes House pub.

Submitted by: Judith Dunbar Hines and Rick Delby from n/a, n/a
Yield: serves 4

Ingredients

1 1/4 cup pasta shells or bows
3 3/4 cups chicken stock â€“ homemade or canned
4 stalks celery, finely chopped
2 avocados, minced and crushed very fine
1 teaspoon chopped cilantro leaves
1 cup white cheddar, grated
DRESSING :
1 tablespoon white wine vinegar
2/3 cup virgin olive oil
2 tablespoons lemon or lime juice
rind of one small lemon or a lime, grated very fine
1/2 teaspoon dry ground coriander
1 teaspoon Dijon mustard
2 springs cilantro leaves, for garnish
2 cloves garlic, finely minced

Preparation Instructions:

Bring stock to the boil in a large saucepan and add the pasta. Cook at a low simmer uncovered about 10 minutes or until al dente. Drain. Place pasta into a large bowl and toss with 1 tablespoon of the oil.
In another bowl, while the pasta boils, mix the celery, avocado, garlic, and cilantro.
Make the dressing by combining all of the ingredients in a small bowl or tightly lidded jar. Whisk or shake until well combined. Toss with the celery/avocado mixture.
When the pasta has cooled, combine the vegetables with the pasta by stirring gently. Add the cheese and toss gently again. Add salt and pepper to taste. Garnish with the cilantro leaves. Serve this at room temperature.

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Photo by Michelle Nash of The Complete Savorist.

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