Charred Avocado Orecchiette

🥘 Ingredients

• avocado
  2 unit
• chives
  ½ oz
• feta cheese
  ½ cup
• garlic
  4 clove
• heirloom grape tomatoes
  8 oz
• olive oil
  4 tbsp
• orecchiette pasta
  12 oz
• pepper
• salt
• scallions
  4 unit

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and pit avocado . Mince or grate garlic . Trim, then thinly slice scallions . Halve heirloom grape tomatoes . Mince chives . Once water is boiling, add orecchiette pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Drain using a strainer .

   avocado: 2 unit, garlic: 4 clove, scallions: 4 unit, heirloom grape tomatoes: 8 oz, chives: ½ oz, orecchiette pasta: 12 oz
2. 

   2

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add avocado to pan cut-side down. Cook until charred, ⏱️ 2 minutes . Remove from pan and set aside.

   olive oil: 4 tbsp
3. 

   3

   Heat a large drizzle of olive oil in same pan over medium heat. Add scallions and garlic and cook until softened and fragrant, ⏱️ 2 minutes . Add tomatoes and cook, tossing, until slightly softened.
4. 

   4

   Add drained orecchiette to pan along with 1 TBSP olive oil and feta cheese . Toss to combine. Season with salt and pepper .

   feta cheese: ½ cup, salt, pepper
5. 

   5

   Carefully peel skin from avocado, then thinly slice. Season with salt and pepper.
6. 

   6

   Divide orecchiette mixture between bowls. Top with avocado slices. Garnish with chives and serve.