Charred Avocado Orecchiette with Heirloom Tomatoes and Feta

This pasta dish brings together the creamy richness of charred avocado with the bright sweetness of heirloom tomatoes and the tangy bite of feta cheese. It’s a quick, satisfying meal that feels both comforting and fresh.

The orecchiette pasta catches all the flavors, while the charred avocado adds a smoky depth. Finished with fresh chives, this dish is perfect for a weeknight dinner that feels special.

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Ingredients

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and pit the avocado. Mince or grate the garlic. Trim and thinly slice the scallions. Halve the heirloom grape tomatoes. Mince the chives. Once the water is boiling, add the orecchiette and cook until al dente, 9-11 minutes. Drain.
2. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Place the avocado halves cut-side down in the pan and cook until charred, 1-2 minutes. Remove from the pan and set aside.
3. Heat a large drizzle of olive oil in the same pan over medium heat. Add the scallions and garlic and cook until softened and fragrant, 1-2 minutes. Add the tomatoes and cook, tossing, until slightly softened.
4. Add the drained orecchiette to the pan along with 1 tablespoon olive oil and the feta cheese. Toss to combine. Season with salt and pepper to taste.
5. Carefully peel the skin from the charred avocado, then thinly slice the flesh. Season with salt and pepper.
6. Divide the orecchiette mixture among bowls. Top with the avocado slices. Garnish with chives and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or farfalle works well, but orecchiette’s shape catches the sauce nicely.

How do I know when the avocado is charred enough?

The cut side should have dark grill marks and a slightly smoky aroma, usually after 1-2 minutes over medium-high heat.

Can I make this dish vegan?

Yes, omit the feta or use a vegan alternative and the rest of the ingredients are plant-based.