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Avocado Linguine with Parmesan Pangrattato
A really simple way to make a delicious pasta sauce using avocados.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
Ingredients
Avocado Sauce
2 x ZZ2 Hass avocados
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
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
½ C (125 ml) reserved pasta water
To Serve
fresh basil, sliced chiffonade
Method
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.
