Ingredients
- ¼ cup (60 g) pine nuts
- 2 pinches of salt
- 1 lb (450 g) thin spaghetti
- 2 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 1/3 cup (80 ml) fresh basil leaves chopped randomly
- 1 50 mm (2”) clump of ginger, freshly grated
- 3 firm but ripe avocados, halved, peeled, destoned and cut into 50 mm (2”) cubes
- A pinch of freshly ground black pepper
- 1/8 cup (30 ml) of finely grated Parmesan cheese
How to Make It
- Heat a small frying pan on a medium heat. Add the pine nuts and roll nuts in the pan randomly until they begin to brown and give off a great nutty aroma. Take off the heat and reserve for later.
- Boil a large saucepan of salted water. Add the pasta and cook until al dente, or about a minute less than the package instruction. Save about 60 ml (¼ cup) of the pasta water, draining the pasta in a colander.
- Meanwhile, using a blender, add the olive oil, lemon juice, basil, ginger and remaining pinch of salt. Blend until well mixed. Then add the avocado and pepper and blend again until smooth and creamy.
- Now, add the avocado mix into a large serving bowl, then add the hot pasta and mix thoroughly to combine, taking care not to damage the pasta. Add some of the reserved pasta water if needed and mix well.
- Sprinkle with the parmesan cheese and pine nuts then serve immediately.
