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Creamy avocado tagliatelle

Creamy avocado tagliatelle

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

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  • 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


  1. 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.

  2. 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.

  3. 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


3,026kJ/ 727kcals



Saturated Fat












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5 out of 5 stars1 rating