Avocado Pasta
The Avocado fruit is native to Mexico. In botanical terms, it's a single-seeded berry that grows on trees in warmer climates. It is well known for the healthy unsaturated fats that it contains. This avocados sauce is light, fresh and lemony, full of goodness and ready in no time. Even if you make the sauce only, without the extra sprinkle of pistachio nuts, parmesan cheese and cherry tomatoes, you end up with a delicious, healthy and tasty meal.
Equipment
- Blender
Ingredients
- 400-500 g linguine or spaghetti (whole wheat or drum wheat)
- 2-3 ripe avocados, medium size
- 2 lemon, juiced
- 20 g fresh basil leaves
- 30 g fresh English spinach (optional)
- 2 fresh garlic cloves, peeled and quartered
- 10 g salt plus extra for the cooking water
- freshly ground black pepper
- 60 ml olive oil
- 50 g roasted and salted pistachio nuts, chopped (optional)
- fresh parmesan cheese, shaved (optional)
- 100 g cherry tomatoes, halved (optional)
Instructions
- Bring a big pot with water and a generous seasoning of salt to the boil.
- Add your pasta and cook according to the package instruction. I always cook my pasta 1 minute shorter than the shortest time in the cooking instructions.
- While the pasta is cooking, make your creamy avocado sauce.
- Blend the avocado flesh, lemon juice, basil, spinach, garlic, salt and olive oil until you have a smooth sauce.
- Mix your drained pasta with the creamy avocado sauce and check the seasoning. Sprinkle the chopped pistachio nuts, the parmesan shavings and pistachio nuts over the top. Grind some black pepper over the pasta and serve immediately.