Advocado Pasta (Very addictive)

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advocado This is one of my favorite summer pasta dishes. Simply elegant and delicious. You need to tune this to your taste. More lemon, less salt etc. Enjoy! Leaved out the cheese to make even more fresh and healthy.

Ingredients

3 - 4 Ripe Advocados for approx 3 - 4 people
3 cloves of garlic pressed
2 Untreated lemons, juice 1 and get some lemon zest
200 grams Parmesan 18 or 24 months slice 75 grams of this thinly
Cherry tomatoes quartered
Black pepper
Salt
50 - 60 grams of Basil leaves
3 Tbspn of Olive Oil
125 grams of Fresh Linguini or Spagetti per person

Preparation

START YOUR COOKING

1Add the advocados, basil, lemon juice (to taste start with a little), olive oil, garlic, parmasan cheese. Use your blender to make into a nice sauce. Taste it add lemon juice, olive oil, salt, pepper etc to tast. Once happy with the sauce you created add the lemon zet to taste and spoon it through

2Cook the pasta with enough water add 10 grams of salt per liter water. Taste the water that it is salty enoug

3Drain the pasta and mix with the sauce.

4Plate the pasta with the sauce and springle some tomatoe cubes.

You can serve this wonderful pasta dish.

Winepairing

Delicous wines with sunshine and a good level of acidity. Sauvignon Blanc is a classic choice but may chardonnays can add a wonderful dimension to this not forgetting Crémant, Francia Corte, Sekt or Champagne. I like the whites from Palette as they spend a year on barrique which adds another dimension to the wines and lift the gentle acidity and fatty structure from the advocado and olive oil. The garlic should not be too powerful.