Avocado Linguine with Parmesan Pangrattato
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Mains
- Cuisine: Italian
Description
A really simple way to make a delicious pasta sauce using avocados.
Ingredients
Avocado Sauce
2 x ZZ2 Hass avocados
zest and juice of 1 lemon
½ C (125 ml) water
15 g flat-leaf parsley
20 g basil
1 garlic clove
salt and pepper
Pangrattato Topping
½ C (125 ml) Panko crumbs
¼ C (60 ml) grated Parmesan cheese
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) chilli flakes
½ tsp (2,5 ml) garlic powder
zest of 1 small lemon
Pasta
2 Tbsp (30 ml) olive oil
500 g linguine pasta
½ C (125 ml) reserved pasta water
To Serve
fresh basil, sliced chiffonade
Parmesan, grated
Instructions
Avocado Sauce
Put all the ingredients for the sauce into a blender and blitz until smooth. Taste and adjust seasoning.
Pangrattato Topping
Mix all of the ingredients for the pangrattato in a small bowl. Set a non-stick frying pan over medium-high heat. Add the pangrattato to the pan, stir and toast until golden. Remove from the heat and set aside.
Pasta
Half fill a large pot with generously salted water and place over high heat. Bring it to a boil and then add the pasta. Cook until al dente and then drain, reserving about ½ cup of pasta water.
To finish the pasta, set a large frying pan over medium heat. Add the avocado sauce to the frying pan along with the cooked pasta. Toss to combine, then use a little pasta water to loosen the sauce and toss again.
To Serve
Serve immediately garnished with crunchy pangrattato, extra grated Parmesan and fresh basil.
