2 ripe avocados
1/4 cup pickled jalapeños, chopped
2 tablespoons minced cilantro
Pinch of salt
Special equipment:
Heavy-duty aluminum foil
Make the cilantro rice: Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover.
At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.
Add kale, shallot, and garlic: Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.
Add cooked orecchiette and pasta water: Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.
Serve pasta in shallow bowls garnished with crispy breadcrumb topper.
Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.
