Adapted from Beard on Pasta
Serves 2
Combine all of the ingredients in a medium bowl and mix together well with a wooden spoon or your hands until it comes together into a soft dough. Turn out the dough onto a floured board and knead for 5 minutes. This is a very soft dough, so add more flour frequently to keep it from sticking.
Roll out with a pin or using a machine (if you are so lucky) into very thin sheets. We went with about 1/16" thickness, between 1 mm and 2 mm. Cut into 1 - 2" squares or strips or whatever you like and place them on a foil-lined baking sheet. We wound up with two layers in a half-sheet pan separated by foil. Chill in the freezer for about 30 minutes or so until the pasta is firm.
While it's chilling, make the sauce below. You want to have it almost ready by the time the water is boiling because fresh pasta cooks really fast.
Bring a pot of water to a boil and salt it generously. Drop the avocado pasta dough pieces in, stir so they don't stick to the bottom by accident, and cook for about 2 to 3 minutes. Drain. Portion into bowls and top with sauce.
Inspired by Beard on Pasta
Serves 2
Bring water to a boil in a large pot. Salt well.
In a large skillet, heat oil over medium heat. Saute leek for 5 minutes until tender, then add garlic. Saute for another minute before adding tomatoes, beans, herbs and spices, and walnuts. Toss together well for another minute. Crumble chevre in, splash some white wine in if you have it, then add broth. Add more broth, if necessary, to thin sauce to desired consistency. Add chunks of avocado and stir well2.
Cook pasta for 2 to 3 minutes in the boiling water, strain and portion into bowls. Top with sauce. Garnish with grated cheese before serving.
Notes: