Creamy avocado tagliatelle

Name: Creamy avocado tagliatelle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 60 g pine nuts; 300 g Giuseppe Cocco Tagliatelle; 2 avocados, halved; 30 g baby spinach; 1 unwaxed lemon, zest and juice; 2 clove/s garlic; 60 g parmigiano reggiano, finely grated, plus extra to serve; 4 tbsp olive oil, plus extra to drizzle; 25 g basil, leaves picked

Avocado on toast may be the world’s most fashionable brunch, but it’s just one way to enjoy this buttery fruit. Try it in Jordan Bourke's delicious pasta recipe.

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Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

60g pine nuts
300g Giuseppe Cocco Tagliatelle
2 avocados, halved
30g baby spinach
1 unwaxed lemon, zest and juice
2 clove/s garlic
60g parmigiano reggiano, finely grated, plus extra to serve
4 tbsp olive oil, plus extra to drizzle
25g basil, leaves picked

Heat a frying pan over a medium heat and toast the pine nuts until golden; cool. Cook the tagliatelle in boiling salted water according to pack instructions. Drain, reserving the water.
While it's cooking, halve and stone the avocados. In a food processor, whizz the avocados with the baby spinach, zest of a whole lemon and the juice of half, garlic, Parmiggiano Reggiano, olive oil, basil and most of the pine nuts until smooth; season.
Put the pasta back in the pan with the sauce and 100ml reserved water; toss together. Top with the remaining basil and nuts, extra cheese shavings and drizzle of olive oil.

Typical values per serving when made using specific products in recipe