A creamy and nutritious meal. It is ready in less than 20 minutes.
INGREDIENTS:
1 package (500 grams) of linguine (regular or whole wheat)
1 avocado
juice of 1 lemon
2 garlic cloves
1 cup fresh basil leaves
3 tablespoons of extra virgin olive oil plus more for serving
1/2 tablespoon of butter
1 cup EXTRA SMOOTH full fat ricotta cheese
salt
freshly ground black pepperdried chili flakes (optional)
freshly grated Parmiggiano-Reggiano for serving
METHOD:
In a food processor, combine peeled avocado, lemon juice, garlic, basil, olive oil, 1/2 tablespoon of butter, salt and pepper. Add chili flakes if desired. Pulse until smooth. Then add the ricotta and process until well combined. Pour pesto into a large bowl.
Meanwhile cook the linguine. Drain and reserve half cup of the cooking water.
Add the hot cooked drained linguine to the bowl with the uncooked pesto mixture, and toss to coat. Adding additional cooking water, if necessary to loosen the sauce.
Serve with freshly grated Parmiggiano-Reggiano, chili flakes (optional) and a drizzle of olive oil (optional).
TIPS:
1. The lemon juice keeps the avocado from turning brown.
2. Do not use regular ricotta. Or else the sauce will be lumpy.
3. The cooked linguini is going into a cold sauce, therefore ensure that the it is cooked to your liking.
4. The hot drained pasta warms up the uncooked pesto mixture.
SERVINGS: This recipe will serve 4 generous portions or 6 smaller portions
