Ingredients:
200-250gms Fettuccine pasta
1 Pot water (approx 2L) with 1 teaspoon salt to boil pasta
1-2 garlic cloves – the bigger the better!
1/4 cup fresh basil leaves
2 tablespoons fresh lemon juice – add until the taste is right
1 tablespoon extra-virgin olive oil
1 AvoPost avocado
1 tablespoon water
Pinch of sea salt & ground black pepper for taste
Garnish options – black olives, pepper, chilli & basil leaves
Method:
Pasta:
1. Firstly, bring the pot of water to boil & add the pasta – it should boil for 5 minutes, but check your pack for advice
2. Check the pasta is cooked through to your liking and drain, then replace back to the pot.
Sauce:
3. Prepare the sauce whilst the pasta is cooking. Using a food processor for the best smooth and consistent texture, add the garlic and basil blending to a fine mince.
4. Add the lemon juice, oil, avocado and finally 1 tbls water and process until smooth. It should blend to a nice consistency or you can add oil if it is too thick. Season the dish with a light pinch of salt & pepper for taste.
Combine:
5. Now add the sauce back to the pasta and stir in the pot.
Tip: If the dish has cooled, add a little heat to the pot as you stir in.
6. Garnish with pepper, olives, chilli and fresh basil leaves.
Recipe courtesy of New Zealand Avocado
