Could the avocado be the most loved fruit of all time? I think so. Twitter cried when prices soared. Relax, they were out of season. That’s all. BUT avos are back. I love the creamy flesh of avocados. I adore dried pasta. This avocado & cashew nut pasta recipe is fast, fresh & simple. Did I mention it’s vegan too? Adjust flavours as you like by adding a combination of fresh herbs, toasted Brazil nuts or halved cherry tomatoes.
350g dried fettuccine pasta
4 tbsp (60ml) fruity olive oil, +extra
Juice of 2 limes
Sea salt & freshly ground black pepper
A handful of fresh dill, chopped
4 spring onions, sliced
A handful of cashew nuts, roughly chopped
2-3 avocados, pips removed
A small handful fresh basil leaves, torn
Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions. Drain & transfer to a large bowl.
While still warm, add the olive oil, lime juice& season well with sea salt & freshly ground black pepper. Add the dill & spring onions. Adjust all seasoning if necessary -olive oil, lime juice, sea salt & ground black pepper.
Add the cashew nuts to the pasta & mix well. Transfer the pasta to a serving platter.
Using a spoon, scoop rounds of avocado onto the pasta. Scatter with torn basil leaves, just before serving.
Happy avocado & cashew nut pasta munching x
Food Styling: Leila Saffarian. Photography: Dylan Swart