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Originally Posted by doodlebird
do tell how you worked it into italian and chinese, please.
/wishes there was a 'licks his lips' smiley/
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For Italian/Mexican pasta, I toss pasta (I like butterfly), olive oil, diced jalapenos, lightly sauteed chopped onions and tomatoes, 1-2 ounces of grated romano or parmesan with a couple of diced avocadoes. The avocados cook slightly in the hot pasta; the olive oil, cheese, and some of the softened avocado form a wonderful, light sauce. I garnish with sour cream, maybe some extra grated cheese.
As far as Chinese is concerned, that's more slapdash. I do a fried rice with chopped vegetables and egg and chopped chilis fried in butter; stir in a little salt and cumin (cumin optional) instead of soy sauce, and serve with sliced or diced avocado on top. I'm still playing with spices on this one.