Ingredients
- 200 g Le Moulin Farfalle
- 1 lime, juice & zest
- 2 ripe avocados
- 100 g cherry tomatoes
- 3 tbsp pine nuts
- 4 tbsp Parmesan cheese, grated
- 4 tbsp olive oil
- 2 tbsp coriander
- 2 tbsp parsley
- 3 tbsp basil leaves
- Salt & pepper
- Chilli flakes, optional
Instructions
- Cook the pasta according to the package instructions.
- Cut the avocados in half, remove the pits and scoop out the flesh with a spoon.
- Blend the avocado, olive oil, juice and zest of the lime, Parmesan cheese, coriander and parsley in a blender.
- Toast the pine nuts in a frying pan and set aside.
- Heat some olive oil in the same pan and lightly fry the cherry tomatoes until soft. Then add the avocado mixture and heat gently.
- Add the cooked pasta to the pan and mix well. If necessary, add a little cooking water from the pasta to make the sauce creamier. Season to taste with salt and pepper.
- Garnish with fresh basil leaves, chilli flakes, some grated Parmesan and the toasted pine nuts. Serve immediately.
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