Meatless Monday – Lemony avocado pea pasta
Move over cream and mushrooms, because no self-respecting pasta dish should be caught without an avo or two.
Serves 2
You’ll need: 140g spaghetti; 2 large ripe avocados, peeled and diced; 100g frozen petit pois or garden peas; finely grated zest of 1 lemon; 4 tablespoons finely grated Parmesan; 2 tablespoons chopped fresh dill; 50ml avocado oil or extra virgin olive oil; sea salt and freshly ground pepper.
How to:
Bring a large pan of lightly salted water to a boil and cook spaghetti according to instructions on the packaging. Add the peas for the last 2-3 minutes. Drain and reserve ¼ cup of the cooking water.
Toss the pasta and peas with diced avocado, and cooking water, stir in the lemon zest and 3 tablespoons of the Parmesan, the reserved cooking water and the avocado oil.
Season with salt and pepper, and then pile it into two serving bowls. Sprinkle the dill and the remaining Parmesan over the top and serve immediately.
* Recipe & image by The South African Avocado Growers Association.
