YIELD: about 5½ cups
8 oz. wagon wheel pasta
¾ cup skim milk
1 fully ripened avocado, halved, pitted, peeled and diced
½ cup thawed frozen peas
¾ cup diced sharp white cheddar cheese
1 ½ tsps. lemon juice
½ tsp. salt
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside.
Reserve ½ cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese, salt and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining ½ cup diced avocado; toss gently.
Photo and recipe: Avocados from Mexico