1 pound penne or bowties
1 large ripe Haas Mexican avocado or 2 small avocados, peeled
1 cup low-fat sour cream
2 cloves garlic, minced
1 tablespoon Colavita Extra Virgin Olive Oil
1 small red onion, chopped
2 medium tomatoes, chopped
Juice of ½ a lime
½ teaspoon Worcestershire sauce
½ teaspoon hot pepper sauce
¼ teaspoon ground cumin
Sea salt, to taste (optional)
½ teaspoon white pepper
2 tablespoons fresh cilantro, chopped
½ cup shredded quesadilla Mexican cheese
½ cup pasta water
Cook the pasta. Reserve ½ a cup of pasta water when draining.
In a large bowl, puree the avocado with the sour cream.
In a medium skillet, sauté the garlic, onion, and tomatoes in the Colavita Extra Virgin Olive Oil until the onion is translucent. Add the lime juice, Worcestershire sauce, hot pepper sauce, cumin, salt, pepper, and fresh cilantro. Add the avocado and sour cream mixture to the skillet and saute over low heat. Add the cheese and pasta water, toss with the pasta, and serve.