Save to your scrapbook
Jordan Bourke's Creamy avocado tagliatelle with pine nuts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
60g pine nuts
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.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.