¼ Cup Tender organic celery leavesfrom the heart, chopped
1 Large ripe Hass avocado
½ Cup Pasta water
Instructions
Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
2. While water is heating, slice garlic, crumble feta (be sure to use a real Greek feta made with sheep’s milk) and dice the piquillo peppers. Remove flesh from a ripe avocado and cut it into 1“dice. Choose the very pale and sweet leaves from a head of celery and chop roughly. Set aside.
3. Once the water has reached a rapid boil, add salt and then the fusilli.
4. Cook until very al dente (about 1 minute less than recommended cooking time on package directions).
5. While the fusilli are cooking, heat the olive oil in a small sauté pan over medium heat. Add garlic and cook for a minute; then add the olives and peppers to the pan. Cook for 5 minutes, stirring occasionally.
6. When pasta is ready, reserve ½ cup of pasta water and drain the rest. Return pasta to the pot, add reserved pasta water and the garlic oil mixture, stirring over low heat for a minute or so, until most of the water has been absorbed by the pasta.
7. Remove pot from heat and add most of the diced avocado, crumbled feta, oregano, and celery. Keep stirring with a wooden spoon until the sauce is slightly creamy and all the flavors are well incorporated.
8. Transfer to a platter or portion onto individual plates. Top with the rest of the diced avocado and serve immediately!