Pastina-Stuffed Avocados

Ripe avocado halves filled with saffron-tinted pastina tossed with chopped tomatoes, scallions, parsley, and vinaigrette. It’s a dish that looks refined but comes together quickly once the pasta is cooked.

Steeping the saffron threads in warm chicken stock for 20 minutes before cooking the pastina extracts that unmistakable golden color and floral, honeyed flavor. The pastina cooks right in the saffron-infused stock with diced onion, absorbing all that flavor as it softens.

Drain the cooked pastina and toss with the fresh ingredients while it’s still warm. Warm pasta absorbs the vinaigrette better and carries the saffron flavor through every bite. Mound the mixture into avocado halves and serve at room temperature.

Kitchen Tips

• Use firm but ripe avocados. Too soft and they’ll collapse when you stuff them. They should hold their shape.
• Steep the saffron for the full 20 minutes. Rushing this step wastes expensive saffron and gives you pale pasta.
• Skin and seed the tomatoes for a cleaner filling. Raw tomato skin rolls up in warm pasta and looks messy.
• A light, citrusy vinaigrette works best here. Anything too heavy will overpower the saffron.

Variations

• Add diced cooked shrimp or crab to the filling for a richer, seafood-forward version.
• Swap pastina for cooked orzo or couscous if pastina isn’t available.
• Squeeze lime juice over the stuffed avocados before serving for a brighter, fresher finish.