A light, creamy flavoursome quick dish that is comforting and certainly a summer time must! I had some ripe avocados after having some guacamole and needed to use some up…
This was a quick option, needing very little cooking. It’s done in the time your pasta cooks!
I use 1 avocado for each person with 100g linguine per portion. However I appreciate we Asian households don’t measure!
2 ripe Avocados
Zest of 1 large lemon
Handful of fresh coriander
1 garlic clove
Half red onion finely sliced
4 green chillies or to taste
Handful of roasted pine nuts or cashews
Juice of the zested lemon with couple of wedges for serving.
Cooked peeled prawns
Reserve some of above for garnish
Few Reserved nuts
Red onion slices
Olive oil for drizzling
Fresh chopped coriander
Take a large pan, add kettle of boiled water, salt. When on rolling boil add the linguine and cook till al dente. Drain and rinse under cold water…set aside.
Take a food blender.
Place the avocado pulp, coriander, garlic, lemon juice, toasted nuts, green chillies and blitz.
Pour out into bowl.
Add the prawns, lemon zest, red onions, salt and stir/mix well. Add some pepper and olive oil. Now add the linguine and combine well.
Check for seasoning. Adjust if needed.
Serve in bowls with garnish of red onions, chilli flakes, pepper, nuts, fresh coriander and a good drizzle of olive oil.
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