Pasta with Avocado Sauce

3 Tbs (45 ml) butter
3-4 scallions (spring onions), green and white parts,
thinly sliced
1-2 cloves garlic, finely chopped
1 cup (250 ml) dry white wine, chicken stock, or water
3/4 cup (180 ml) chopped parsley
2 Tbs (30 ml) chopped fresh basil leaves
1 1/2 cups (375 ml) ricotta cheese
3-4 avocados, peeled, pitted, and mashed
Salt and freshly ground pepper to taste
1 lb (450 g) pasta of your choice, cooked according to
the package directions
Chopped fresh tomatoes for garnish (optional)
Chopped Kalamata or other imported olives for garnish
(optional)

Heat the butter in a skillet over moderate heat and saute the
scallions and garlic until tender but not browned, about 5 minutes.
Add the wine, parsley, and basil and bring to a boil.  Reduce the
heat and simmer uncovered for 5 minutes.  Stir in the ricotta,
blending it well, followed by the mashed avocados.  Adjust the
seasoning with salt and pepper.  Spoon the sauce over the cooked
pasta and garnish with chopped tomatoes and/or olives if desired.
Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes
Phoenix AZ