Avocado Sauce Served over Hatch Green Chile Pappardelle

Serving Size:  4-6


1 lb. Pappardelle’s Hatch Green Chile Pappardelle
2 avocados, pitted and roughly chopped
1 tablespoon mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1 jalapeño, coarsely chopped (veins and seeds removed if you don’t like it hot)
1/4-1/2 cup milk
Cilantro, coarsely chopped (for garnish)

Note: Do not make this sauce until you are nearly ready to serve.


  1. Cook pasta in a pot of boiling salted water until al dente (about 5-6 minutes). Drain well.
  2. In a food processor, pulse avocado with mayonnaise, lime juice, salt and jalapeño. Add milk and purée. If sauce appears too thick, add more milk one tablespoon at a time.
  3. Arrange pasta in individual serving bowls and drizzle heartily with avocado sauce. Garnish with freshly chopped cilantro.