CookEat Recipe
Yuca and Black-Eyed Pea Pasta with Avocado
Yuca is boiled separately until tender before joining black-eyed peas, pasta, onion, ginger and cinnamon. Avocado is folded in at the end.
Method
Steps
Step 1
Use 180 g commercially packaged peeled raw frozen sweet cassava (yuca) pieces, weighed before cooking; do not use bitter or unidentified cassava. Boil in 1500 ml water for the full package time, about 30 minutes, and until tender. Drain and discard all cooking water, remove the fibrous central core and cut into bite-size pieces.
Step 2
Use 250 g cooked, drained black-eyed peas. Weigh pasta dry and cook separately in the remaining 1500 ml boiling water for its package time; reserve 150 ml pasta water and drain. Chop onion and peeled ginger. Peel, stone and dice avocado.
Step 3
Heat olive oil in a large pan over medium heat. Cook onion for 8 minutes, add ginger and cinnamon for 30 seconds, then cooked yuca, peas and reserved pasta water. Heat gently for 5 minutes.
Step 4
Fold in pasta and heat for 2 minutes. Remove from heat, fold in avocado, rest for 5 minutes and serve four portions.
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