Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 large (about 10 oz.) firm-ripe avocado
• 2 Tbsp. lemon juice
• 1 lb. dry linguine
• 1 cup (4 oz.) crumbled gorgonzola or cambozola
• cheese
• 1/3 cup regular-strength chicken broth
• 2 Tbsp. minced parsley
• 1/3 cup toasted shelled sunflower seeds

Directions

1. Peel, pit, and slice avocado into 1/2-inch thick wedges. Place wedges on a plate and coat with lemon juice; set aside.

2. In a 5 to 6 quart pan, bring 3 quarts water to a boil on high heat. Add linguine and cook, uncovered, until pasta is just tender to bite, about 10 minutes. Drain well, return pasta to pan on low heat.

3. Add gorgonzola and broth to pan; mix lifting with 2 forks, until cheese melts and most of liquid is absorbed. Pour onto a warm platter and arrange avocado on pasta; sprinkle with parsley and sunflower seeds.

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