Save to your scrapbook
Fresh Tagliatelle with Avocado Oil and Basil
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Avocado Oil from New Zealand has a distinctive, fruity flavour that is good for dressings as well as for frying. It is extracted from the first cold pressing of avocados, in the same way as extra virgin oil is pressed from olives. Here it is blended with plenty of fresh basil, garlic and chilli to make a pasta sauce.
Avocado oil is versatile and can be used for marinades, salsa, dressings, for brushing on chicken or fish.
Use prepacked Galbani Italian Mozzarella as an alternative to the mozzarella balls in avocado oil from the Deli Counter.
The basil mixture can be used instead of milk and butter in mashed potatoes, or added to boiled new potatoes.
Typical values per serving:
17.2% fat per serving
This recipe was first published in July 2003.