Gaucamole in pasta!

I’m a collector of recipes, cooking magazines and cooking books since I became 25 (before that period I was already cooking, but didn’t have the money;-)) . It’s amazing how the eating/cooking style has changed since then. ‘Avocado filled with Northsea shrimps’ was really adventerous 30 years ago. Today, avocado is known by everybody (although I realize that for my ecological footprint it’s surely not great to put in regularly on the menu).  But…I admit, I’m in love with that ingredient.

Preboil shortly a big variant of pasta which is fillable (180 grams for 2p). Mix the flesh of 1 big avocado with 200 grams of ricotta, 50 grams  of grinded nuts (pine nuts, walnuts or pistache), 2 chopped garlic cloves, 1 chopped spicy little pepper, 2 table spoons of lemon juice, 3 table spoons of chopped fresh basil and some salt. Put the pasta in an oiled oven dish. Fill the pasta with the mixture. Finish with grated parmigiano and a drizzle of olive oil. Add a few spoons of the boiled pasta water. Put in the oven at 180° for 15-20 mins. Serve with fresh basil (or ideally with coriander).

Looks good and tastes good.


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