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    Jordan Bourke's Creamy avocado tagliatelle with pine nuts

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    Jordan Bourke's Creamy avocado tagliatelle with pine nuts

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    60g pine nuts
    300g tagliatelle
    2 avocados, halved
    30g baby spinach
    1 lemon, zest and 2 tbsp juice
    2 garlic cloves
    60g parmigiano reggiano, finely grated, plus extra to serve
    4 tbsp olive oil, plus extra to drizzle
    25g pack basil, leaves picked 


    1. Heat a frying pan over a medium heat and toast the pine nuts until golden and aromatic (about 3 minutes). Remove from the heat and leave to cool. Bring a large pan of salted water to the boil. Cook the tagliatelle according to pack instructions or until al dente. Drain, reserving the cooking water.

    2. Meanwhile, scoop the flesh out of the avocados and put in a food processor along with the spinach, lemon zest and juice, garlic, cheese, olive oil and most of the basil and toasted pine nuts. Whizz until completely smooth; season.

    3. Return the drained pasta to the pan together with the avocado sauce and 100ml of the pasta cooking water. Gently toss together, using a little more of the cooking water if needed. Serve with the remaining basil and pine nuts scattered over, some freshly ground black pepper, a few more shavings of cheese and a drizzle of olive oil. 

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue


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